I'm curious about what's more important about cool fermentation for whites - is it the temperature or is it the slower speed of the fermentation? I have 2 batches - Gewurz and Pinot Blanc - going this fall with the same yeast, D47. Both were fermented at pretty much the same temperature (14-17C), but the Pinot Blanc with about 8-10% volume of starter (it was supposed to be late harvest, so I made a stronger starter). The Gewurz took about 5 weeks to fall to 1.015 sg, while the Pinot Blanc took only 2 weeks.
So, I'm thinking now that if it's only the temperature that's important to preserve the fruity aromas, making a strong starter would be clearly preferable - faster and stronger, thus less prone to sticking. What is the learned opinion out there?
Thx,
Pp