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Red Wine Extraction Techniques: Advanced Version useful for WSET L3 and L4

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. Make sure you SUBSCRIBE to the channel for two updates per week! https://www.youtube.com/c/winewithjim... 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. We have many more study resources available on Jimmy Smith's ONLINE WINE COURSE REVISION PORTAL - are you after access? Click here to sign up: https://www.winewithjimmy.com/wine-wi... @winewithjimmy @westlondonwine @south_london_wine @streathamwinehouse Visit www.winewithjimmy.com Visit www.westlondonwineschool.com for more ONLINE tastings and courses Visit www.southlondonwineschool.com for more ONLINE tastings and courses Visit www.streathamwinehouse.com to order wines from London's coolest wine bar 0:00 Introduction 1:09 What is extracted? 3:38 Cold maceration cold soaking 5:18 Heat extraction 7:35 Cap management 9:34 Punching down (pigeage) 10:47 Pumping over (remontage) 11:56 Other methods 13:05 Post fermentation extraction