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

Why are white wines typically fermented at lower temperatures?

Answer 2

the volatile aroma and flavour compounds that are desired in many white wines are best produced and retained at cool temperatures

Question 3

What is the ideal fermentation temperature for white wine?

Answer 3

around 15°C / 59°F

Question 4

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

Answer 4

slightly warmer (17–25°C / 63–77°F and sometimes higher)

Question 5

Why are the target fermentation temperatures for non-fruity white wines slightly higher?

Answer 5

• promote yeast health

- avoid the production of certain esters, such as isoamyl acetate (banana-like smell)

Question 6

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

Answer 6

Stainless steel tanks

- easy temperature control

Question 7

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

Answer 7

Concrete and old oak vats

Question 8

When might small oak barrels (sometimes new oak) be used for fermentation?

Answer 8

• premium and super-premium wines

- e.g. Chardonnay

Question 9

Why are the benefits of fermenting in small oak barrels?

Answer 9

• 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.

Question 10

When might barrel fermentation be avoided?

Answer 10

• aromatic grape varieties such as Riesling
• preservation of primary aromas and flavours from the grapes
• avoid the characteristics of oak