Which of the following is not typically considered a part of the fermentation process in winemaking?

Cold stabilization is not typically considered a part of the fermentation process in winemaking. The fermentation process primarily revolves around the transformation of sugars into alcohol and carbon dioxide by yeast. This process includes key steps involved in managing the initial grape must, such as crushing grapes to release juice, controlling fermentation temperature to ensure optimal yeast activity, and potentially the addition of sugar to boost alcohol content.

Cold stabilization, on the other hand, is a technique used after fermentation is complete. It involves chilling the wine to encourage the precipitation of tartrate crystals, which helps to clarify the final wine and improve its aesthetic and taste profile. Thus, it is considered part of the wine finishing process rather than fermentation itself.