16.5 White Winemaking: Fermentation Temperatures and Vessels

Question 1

What fermentation temperatures are typically lower: white or red wine?

Answer 1

White

Question 2

What temperatures are white wines typically fermented at and why?

Answer 2

12°C - 16°C
the volatile aroma and flavour compounds in many white wines are best produced and retained at cool temperatures
many esters are best produced and retained at 15°C

Question 3

In wines where fruity aromas are not particularly desired, what is the ideal fermentation temperature and why?

Answer 3

slightly warmer (17–25°C / 63–77°F and sometimes higher)
this promotes yeast health
AVOIDS esters like isoamyl acetate

Question 4

What is the preferred fermentation vessel for fruity, floral white wines? Why?

Answer 4

Stainless steel tanks

- easy temperature control

Question 5

What is the preferred fermentation vessel for non-fruity, floral white wines?

Answer 5

Stainless Steel, but for these wines also concrete and old oak vats

Question 6

Explain the advantages and disadvantages of small oak barrels (sometimes new oak) used for fermentation?

Answer 6

Small oak is used for
- premium and super-premium wines, e.g. Chardonnay

Advantages

• deeper colour and fuller body, due to the oxidative environment
• more integrated oak-derived aromas, due to the action of the yeasts during fermentation
• small size of these vessels also increases the contact between the wine and yeast lees, and this is also thought to contribute texture
• provide more blending options because the wine in each barrel may be slightly different after the fermentation process.

Disadvantage
large number of small barrels harder to manage in winery
high labour, investment cost.