Effects of lower temperature fermantation?

All three would be enhanced in a white wine.

Tom S

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

I've heard of some advocates of low temperature fermentation in reds, but you'll never get deep color that way. As far as the other attributes go, I really couldn't say for sure because I've never done side-by-side trials. I know that it isn't popular in the industry unless one is making a fruit forward, simple wine like Beaujolais Nouveau.

Tom S

Thanks. Thank you to all who gave good answers to try to help. I apologize to all I have offended. No excuses at all. I was a (fill in the blank as some of you have already done). I have been on usenet for many years and have never behaved badly. Bad day. I don't know what my problem was. I also was an ass on one beer post that day. I have read 30+ thousand headers on both groups, I know you all. You are largely great people on both groups. I am not a trol - really just had a brain fart. You all may flame me till you feel better -- I deserve it. I will try (but am human) to just take it and shut up until it's over).

Again I am sorry and there was no excuse for my behavior.

Hmmm, looks like I shall be closing the heater vent in my laundry room/brewery....

When I first started fermenting whites at 55 degrees, I was amazed that it actually worked. But the flavor extraction really is better at a low temperature. It takes forever (? 2 months), so it's tests your patience. The other thing that I've found is that some yeasts readily ferment at 55 but some don't. Premier Cuvee is just fine at the low temperature. But in spite of the manufacturer's specs, D47 yeast just doesn't seem to work at a low temperature.

Lee

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'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

Except that that's not always how carbonic is done. One of the traditions for carbonic requires heating the whole clusters up to

90F for a couple of days early in the fermentation.

I've tried it both ways (that way and also heating lower, to 80ish), and found that you get what you'd expect to get: the 90F fermentation produces a wine more like a regular red wine: more color and tannin, and less of the "tooty-fruity, bubble-gum-like" character associated with carbonic.

Dave

**************************************************************************** Dave Breeden snipped-for-privacy@lightlink.com

It may help to start it at the higher temperature, and then let it cool--the yeast will continue to generate some heat. You can even wrap with a towel to help keep the heat up.

hawk

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