In theory, any extraction technique at this stage is much less selective. This makes the extraction of less desirable compounds possible, that can be herbaceous, bitter or very astringent. Extraction at this stage is therefore inadvisable. In rare cases, it can be beneficial to continue the extraction.
This is certainly a possibility with Pinot Noir, for which it can be difficult to extract all the desirable compounds during alcoholic fermentation. However, extraction at this stage should only be carried out very occasionally and systematically combined with regular tastings.
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