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A process also known as "cold maceration" (cryo = cold) in the production of mainly red wine, which takes place before fermentation (a similar process in white wine production is skin contact). It was propagated in Burgundy in the early 1970s by the Lebanese oenologist Guy Accad and first became popular in France, Italy and Australia. A special maceration process is used to gently extract more primary, i.e. fruitier, grape flavours. In contrast to conventional mash fermentation, proponents believe that a different or more optimal composition of the extracted phenols is achieved for the subsequent wine.

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