Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak

Abstract 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 Rhone 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 (