Cold-pressed juice
Cold-pressed juice refers to juice that uses a hydraulic press to extract juice from fruit and vegetables, as opposed to other methods such as centrifugal or single auger.
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.