Safterei
The cold-pressed juices produced by Safterei are made by a form of pasteurization known as Pascalization or High pressure processing (HPP). Instead of using heat for preservation, the raw juice is exposed to be pressured by thousands of pounds. Using this method the flavor and the nutritional value of the juice is not damaged.
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.