What would be the effect on quality, flavor, essence (not on
fermentation time - that horse is dead) from fermenting wine at 62 to
64 degrees F rather that 70+.

"Ron White" > wrote in message
...
> What would be the effect on quality, flavor, essence (not on
> fermentation time - that horse is dead) from fermenting wine at 62 to
> 64 degrees F rather that 70+.

That is quite desirable in white wines, but reds benefit from warmer
temperatures because the heat helps to extract the color from the skins of
the grapes. 80-90°F is good for that, and higher is OK too as long as the
fermentation doesn't stick because you've killed the yeast.

If you're trying to inhibit ML in a white wine you might consider going even
lower - say ~50°F.

Tom S

On Thu, 02 Dec 2004 02:33:32 GMT, "Tom S" >
wrote:

>
>"Ron White" > wrote in message
.. .
>> What would be the effect on quality, flavor, essence (not on
>> fermentation time - that horse is dead) from fermenting wine at 62 to
>> 64 degrees F rather that 70+.
>
>That is quite desirable in white wines, but reds benefit from warmer
>temperatures because the heat helps to extract the color from the skins of
>the grapes. 80-90°F is good for that, and higher is OK too as long as the
>fermentation doesn't stick because you've killed the yeast.
>
>If you're trying to inhibit ML in a white wine you might consider going even
>lower - say ~50°F.
>
>Tom S
>
but the question was... "What would be the effect on quality, flavor,
essence"

"Ron White" > wrote in message
...
> but the question was... "What would be the effect on quality, flavor,
> essence"

All three would be enhanced in a white wine.

Tom S

Thank you, good followup answer.

On Thu, 02 Dec 2004 13:57:37 GMT, "Tom S" >
wrote:

>
>"Ron White" > wrote in message
.. .
>> but the question was... "What would be the effect on quality, flavor,
>> essence"
>
>All three would be enhanced in a white wine.
>
>Tom S
>

"Ron White" > wrote in message
...
> Thank you, good followup answer.
>
> On Thu, 02 Dec 2004 13:57:37 GMT, "Tom S" >
> wrote:
>
> >
> >"Ron White" > wrote in message
> .. .
> >> but the question was... "What would be the effect on quality, flavor,
> >> essence"
> >
> >All three would be enhanced in a white wine.
> >
> >Tom S
> >
Hmmm, looks like I shall be closing the heater vent in my laundry
room/brewery....

it would taste better. -how's that for a short answer

"Ron White" > wrote in message
...
> What would be the effect on quality, flavor, essence (not on
> fermentation time - that horse is dead) from fermenting wine at 62 to
> 64 degrees F rather that 70+.

I've always thought that it was better to ferment (most) whites at a
lower temp. in order to avoid certain off-flavors that can occur at
higher temps. For this reason I don't know that it will help a lot to
primary at high temp and then secondary at lower - most of the damage
has been done. Its still a good idea to secondary whites at lower
temps, but much better if you start primary fermentation at low temp.
Miker

I read some where that you get increased extraction of tanins with
warmer temperatures which is important for those big reds.

As for the whites, I suspect that the faster ferment is part of the
problem. It just smells so dang good when it's fermenting that I
suspect that some of the deliciousness has gone out the vent.

Myself, I've been obligated to ferment at whatever temperature my
cellar is at and it's cold for a red but probably good for a white.
Chris

I've always thought that it was better to ferment (most) whites at a
lower temp. in order to avoid certain off-flavors that can occur at
higher temps. For this reason I don't know that it will help a lot to
primary at high temp and then secondary at lower - most of the damage
has been done. Its still a good idea to secondary whites at lower
temps, but much better if you start primary fermentation at low temp.
Miker