Cold Soak
Cold soaking is a common winemaking technique where grape skins are left in contact with juice at cool temperatures before starting fermentation. It's like steeping tea, but with grapes and at cold temperatures. Winemakers use this method to get more color and flavor from the grapes without extracting harsh elements. This process is also sometimes called "cold maceration" or "pre-fermentation cold maceration." It's particularly important for making red wines, especially from delicate grape varieties like Pinot Noir.
Examples in Resumes
Managed Cold Soak process for 2,000 gallons of Pinot Noir production
Optimized Cold Maceration techniques to enhance wine flavor profiles
Supervised Pre-fermentation Cold Maceration procedures for premium wine programs
Typical job title: "Winemakers"
Also try searching for:
Where to Find Winemakers
Professional Associations
Job Boards
Industry Networks
Example Interview Questions
Senior Level Questions
Q: How do you determine the optimal cold soak duration for different grape varieties?
Expected Answer: A senior winemaker should discuss factors like grape variety, fruit condition, desired wine style, and temperature control methods. They should mention monitoring techniques and explain how they adjust timing based on daily taste tests and color extraction.
Q: What measures do you take to prevent unwanted fermentation during cold soak?
Expected Answer: Should explain temperature management, sulfur dioxide use, and cleanliness protocols. Should also discuss monitoring procedures and backup plans if temperature control fails.
Mid Level Questions
Q: What temperature range do you maintain during cold soak and why?
Expected Answer: Should explain the typical range of 40-50°F (4-10°C) and why this range prevents fermentation while allowing flavor extraction. Should mention equipment used and monitoring methods.
Q: How do you assess if a cold soak is progressing properly?
Expected Answer: Should discuss sampling procedures, what to look for in taste and color tests, and signs that indicate when the process should be ended or extended.
Junior Level Questions
Q: What is the basic purpose of cold soaking?
Expected Answer: Should explain that cold soaking helps extract color and flavor compounds from grape skins before fermentation starts, making wine more complex and flavorful.
Q: What basic equipment is needed for cold soaking?
Expected Answer: Should mention temperature-controlled tanks, cooling systems, basic monitoring tools like thermometers, and sampling equipment.
Experience Level Indicators
Junior (0-2 years)
- Basic temperature monitoring
- Sample collection
- Tank cleaning procedures
- Safety protocols
Mid (2-5 years)
- Independent management of cold soak process
- Problem identification and solving
- Quality control procedures
- Equipment maintenance
Senior (5+ years)
- Process optimization
- Training and supervision
- Quality improvement strategies
- Production planning
Red Flags to Watch For
- No hands-on experience with temperature-controlled fermentation
- Lack of understanding about basic sanitization procedures
- Unable to explain monitoring processes
- No knowledge of safety protocols in wine production
Related Terms
Need more hiring wisdom? Check these out...
From Passive to Active: Nurturing Candidates Over the Long Haul
Supercharge Your Candidate Screening: 7 Unorthodox Ways to Hire Faster Without Breaking a Sweat
Refining Job Descriptions to Expand Applicant Pools: Casting a Wider Talent Net
