Cold maceration for the Manavi microzone grapes, for white and rose wines

In this work, there are described the advantages of cold soaking compared to the usual maceration process. Also, how to use it, which are the risks and negative sides, what is the main aspects of cold soaking. This method is used to ferment high quality white wine from Kakhuri Mtsvane, which was picked from Manavi microzone and for rose wine, which was made from Saperavi grape variety. The time duration of cold soaking has an influence on extraction of phenolic and aromatic compounds, which is studied in this work. The research also finds the optimal time period for these wines.
The experimental and practical work was made at Giuaani Wine Cellar. It is studied on french installation called PERA.
The results of research gives a basis to say, that using the cold soaking during the fermentation it the key of high quality. Wines are more aromatic and harmonious, compared to wines which were made without cold soaking. These wines have primer aromas, which comes from grape variety and it is kept for a long period.