cold soakingの例文

例文

1. Though some species, such as " Brettanomyces ", will not be inhibited and may even thrive during an extended period of cold soaking.
2. Ferments of high-pH wines ( greater than 3.5 ) that spent time cold soaking prior to yeast inoculations and received little to no sulfur dioxide during harvested wine grapes.
3. Growth of many unfavorable wild yeasts is generally slowed at lower cellar temperatures, so many winemakers who wish to inhibit the activities of these yeasts before the more favorable " Saccharomyces " yeast kick in, will often chill their must, such as the practice of " cold soaking " the must during a pre-fermentation maceration at temperatures between 4 15 癈 ( 39 50 癋 ).