Prefermentative cold soak is a winemaking technique aimed at enhancing aroma and colour extraction in red wines. This study aimed at evaluating implantation and persistence rates of commercial active dry yeast strains (ADY) in wines produced with cold soak using two different inoculation strategies. Cold soak was conducted at 4 ± 1 °C, 8 ± 1 °C and 12 ± 1 °C for 7 days. Two yeast strains (Lalvin ICV D254 and Lalvin Rhône 2056) were inoculated before and after cold soak. Implantation of Lalvin ICV D254 at the end of cold soak was higher when conducted at 8 °C and 4 °C, whereas it was undetectable (<5%) at 12 °C. Lalvin Rhône 2056 showed implantation percentages at the end of cold soak ranging from 40% to 100%, with higher percentages in cold soak conducted at 12 °C. Moderate persistence of ADY at the end of alcoholic fermentation was observed in all treatment inoculated before cold soak. In the treatments inoculated after cold soak, the persistence of Lalvin ICV D254 ranged from 12 to 38% whereas Lalvin Rhône 2056 was less than 5% at the end of alcoholic fermentation. Overall, persistence of both strains improved in inoculation before cold soak relative to inoculation after cold soak.

优选的冷浸是一种酿酒技术，旨在增强红酒的香气和颜色提取。这项研究旨在评估使用两种不同接种策略冷浸生产的葡萄酒中商业活性干酵母菌株（ADY）的植入率和持续率。在4±1°C，8±1°C和12±1°C下进行7天的冷浸。冷浸前后分别接种两种酵母菌株（Lalvin ICV D254和LalvinR​​hône2056）。在8°C和4°C下进行冷浸后，Lalvin ICV D254的植入率更高，而在12°C下则检测不到（<5％）。拉尔文·罗纳（LalvinR​​hône）2056在冷浸结束时的植入百分比为40％至100％，而在12°C进行的冷浸百分比更高。在冷浸之前接种的所有处理中，在酒精发酵结束时均观察到ADY的中等持久性。在冷浸后接种的处理中，酒精发酵结束时，Lalvin ICV D254的持久性范围为12％至38％，而LalvinR​​hône2056的持久性低于5％。总体而言，相对于冷浸后接种，两种菌株的持久性在冷浸前接种中均得到改善。