Cold-pressed juice
After extracting juice from fruits and vegetables, the juice may be consumed raw, or the manufacturer may choose to put the juice through a preservation method such as HPP in order to extend shelf life and kill potentially harmful microorganisms. The HPP process allows the juice to be stored for about 30 days.
Maceration (wine)
The process of cold maceration or cold soak is where temperatures of the fermenting must are kept low to encourage extraction by water and added sulfur dioxide rather than relying principally on heat and alcohol to act as a solvent. This technique was popular in the production of Burgundy wines in the 1970s and 1980s but there is still some debate among oenologists about the overall benefits to and resulting quality of the wine.