b) Temperatures Flashcards
WSET Issue 1.1 2020
What is Contact Stabilization?
To what temperature is the wine chilled?
Wine is cooled to 0°, potassium bitrate is added, crystals form and filtered out in 1-2 hours.
What is Cold Stabilization? To what temperature is the wine chilled?
Wine is chilled to -4°c for 8 days; crystals form which are then filtered out.
White grape juice is chilled to what temperature to reduce the oxidation rate and the threat of spoilage mechanisms, include spontaneous fermentation?
15°c
What is the ideal temperature for sedimentation?
4°c
White wine is fermented at this ideal temperature for producing and retaining volatile aromas?
15°c
What is the fermentation temperature range for making fresher, fruiter white wines? Why?
12-16°c.
Cooler temperatures promote production and retention of esters that give fruity aromas and flavours.
What is the temperature range for making easy-drinking fruity red wines with fruit aromas and low tannins?
17-25°c
What is the temperature range for making less fruity whites?
Middle of the 17-25°c range (20°c).
What is the temperature range for making barrel-fermented white wines?
Top of the 17-25°c range.
What is the temperature range for making red wines with pronounced flavour concentration and high tannins?
26-32°c
At this higher temperature, fermentation may slow down and stop. Yeasts struggle to survive, and there is a risk of a stuck fermentation.
> 35c
Winemakers initially warm must to this temperature to establish yeast population, then lower if needed
25°c
MLC is promoted at this temperature range.
18-22°c
At what temperature is MLC inhibited?
< 15°c
What is the optimal temperature for white wine maturation?
8-12°c
