Wine aroma is one of the most important components of wine quality and can be impacted by grape variety, viticultural practices, and winemaking procedures. One particular practice that is employed during Pinot noir production to impact wine aroma is cold soaking. In this process grapes are held at cold temperatures to prevent growth of Saccharomyces cerevisiae and delay the beginning of alcoholic fermentation. Recent research has demonstrated that yeast naturally present during the cold soak can impact wine aroma. The proposed research builds off these results and investigates how cold soak conditions could be manipulated to encourage or discourage growth of certain yeast and the consequences for wine aroma. Specifically, ways a winemaker may manage a cold soak (temperature, SO2, yeast diversity) will be investigated for their impact on yeast populations and production of volatile aromas. Results from the proposed research will further our understanding of the microbial ecology of a cold soak and how a winemaker may manipulate this in a given year to either minimize spoilage issues (volatile acidity) or encourage formation of desirable volatile aromas.