Re-cap of last month's "Co-Pigmentation" article:

• Color stability depends on co-pigmentation.
• Co-pigmentation is a linking of the color pigment and polymeric tannins
• Tannins polymerize (link-up) with time. 70% complete by one year.
• Color pigments not linked to polymeric tannins are unstable.
• Fining removes polymeric tannins resulting in unstable color.
• Fine early in reds before linking, and co-pigmentation, happens.

Now, on to how to maximize color production.

Maceration refers to letting the crushed red grapes stew in their juices, increasing the skin contact time. Since most of the "goodies" are in the skins, more color and flavor and tannins are the result.

Cold maceration prior to yeast fermentation is a fairly new and very effective way to increase skin contact.

The result is "freshness", "brightness of color", "elegance of fruitiness", "more flesh and mouthfeel".

Color maximizes early, being water/juice soluble, and seems to be more stable and more vibrant.

Method #1 - Cold Soak Maceration

• Pre-chill grapes and crush/destem.
• Sulfite to 30-50 ppm.
• Chill grapes to 10ºC/50ºF or cooler to inhibit fermentation.
• Keep cap wet by punching down often to prevent volatile spoilage..
• Hold for 4 days to 2 weeks.
• Warm to room temp and inoculate with 1-2% active yeast starter.

Method #2 - Pre-Soak Maceration

• Crush and destem grapes.
• Sulfite to 30-50 ppm.
• Let set for 24 hours, keeping cap very wet by punching down.
• Add 1-2% active yeast starter in one corner, only.
• Allow yeast to slowly migrate into rest of grapes. Keep cap wet.
• When full ferment, about 4 days, is evident, proceed as usual.

Both methods one and two allow for extended skin time, under controlled circumstances, prior to active yeast/alcohol ferment.

Cold maceration is usually not recommended for low colored or poor grapes since there is nothing to gain from this method.

However, I've found that with Pinot Noir, a low color/tannin grape, cold maceration gave me heightened color, increase tannins and a bright, vivacious flavor and aroma.

This was also true with the current harvest of Sangiovese and Zinfandel.

I would highly recommend cold maceration (method #1) for this upcoming harvest.

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