An increasing number of winemaking practices are currently being used by winemakers worldwide. However, the impact of these techniques on wine composition and quality is often not clear. One of these techniques is the use of cold maceration before the fermentation process. Cold maceration, often used in the red winemaking process, have some important logistic, economic and quality implications. The rationale behind the technique is that during this period, while kept at a low temperature to avoid the start of the fermentation process, an increased extraction of compounds from the solid parts of the berries takes place. Theoretically phenolic compounds, mainly coloured compounds such us anthocyanins, among others, are extracted during this pre-fermentative period, thus increasing its final content in the resulting wines. However, contradictory results have been observed in the literature, probably due to the number of factors that might influence the effectiveness of the cold maceration contact process. Cultivar, the grape's ripening status, temperature, length and the combination of cold maceration with enzyme or dry ice additions seems to play a major role in the efficacy of this practice. As the last publication that reviewed the effect of cold maceration practices in red wines dates from 2005, this manuscript focusses on the literature reported during the 2006–2017 period.

目前，全世界的酿酒师都在使用越来越多的酿酒方法。但是，这些技术对葡萄酒成分和品质的影响通常不清楚。这些技术之一是在发酵过程之前使用冷浸软法。通常在红酒酿造过程中使用的冷浸法对物流，经济和质量都有重要影响。该技术的基本原理是，在此期间，为了避免发酵过程的开始，将其保持在较低的温度下，同时增加了从浆果的固体部分中提取化合物的数量。从理论上讲，在发酵前期会提取酚类化合物，主要是有色化合物，例如花青素，从而提高了最终葡萄酒中的最终含量。然而，在文献中已经观察到矛盾的结果，这可能是由于可能影响冷浸渍接触过程的有效性的因素数量众多。品种，葡萄的成熟状态，温度，长度以及冷浸与酶或干冰的添加相结合似乎在这种做法的功效中起着重要作用。作为最后一篇回顾冷浸法对红酒的影响的出版物始于2005年，该手稿着重于2006-2017年期间报道的文献。长度和冷浸与酶或干冰的添加相结合似乎在这种做法的功效中起着重要作用。作为最后一篇回顾冷浸法对红酒的影响的出版物始于2005年，该手稿着重于2006-2017年期间报道的文献。长度和冷浸与酶或干冰的添加相结合似乎在这种做法的功效中起着重要作用。作为最后一篇回顾冷浸法对红酒的影响的出版物始于2005年，该手稿着重于2006-2017年期间报道的文献。