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Jimmy Smith discusses the major red wine extraction techniques such as heat, cap management and what exactly is extracted and how it affects the style of red wine. This is useful for those studying WSET L3 and L4.

PLEASE NOTE: There seems to be little scientific evidence that 'cold soaking' or 'cold macerations' increase colour extraction. The information supplied in the video is extracted from WSET L3 text. There is also little scientific evidence that flavour can be increased though this is cited by winemakers across the world to give more freshness.

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