Temperature is another factor that play a critical role in the winemaking process. The temperature determines the quality of the wine that is produced. If the temperature in a fermentation vessel is too low, the yeast will not function correct.
If the temperature is too high for red wines, the yeast will produce chemicals that are unpleasantly to the human palate. The temperature has a critical effect on the yeast’s interaction with the sugar content in the grapes. White wines requires low fermentation temperatures.
How Temperature Affects Wine
Low temperatures are required to preserve the aromatic qualities of the white wine. Aromatic qualities refer to the scents that is found in white wines. If the temperature in the fermentation vessel becomes too warm, these aromatic qualities will dissapear.
If the fermentation temperature is low, the yeast will work at a slowly pace. If the yeast works at a slow pace, the winemakers will preserve the esters in the wine. If the temperature in the fermentation vessel is allowed to rise in white wines, the yeast will become more active then it should be.
Active yeast will destroy the fruit character in the white wine. Red wines require fermentation temperatures to be higher than those required for white wines. A higher fermentation temperature is required to assist in the extraction of the red wine pigments and tannins from the grape skins.
The process of extraction is necessary for the wine to develop the required color and structure. Heat help the heavy molecules to dissolve. However, if the temperature becomes too high during the fermentation process, the wine may contain fusel alcohols.
Fusel alcohols have a solvent taste to them, which are undesirable in wines. Therefore, winemakers must take care in the heat that is provided during fermentation for red wines. The best way to monitor the wine fermentation temperature is by using a digital thermometer to measure the temperature of the wine.
Using a digital thermometer is the best option to measure the temperature of the wine in the fermentation vessel because the temperature of the wine will be higher than the air temperature in the winemaking environment. Fermentation is an exothermic chemical reaction that occur in winemaking. An exothermic reaction is one that releases energy.
In winemaking, the yeast create the heat that allows it to break down the sugar in the wine. Therefore, if winemakers are not careful with the batch size of the red wines that are being fermented, the red wine could become more too hot for the yeast. In such cases, winemakers can use cooling coils to cool the wine or move the winemaking vessels to a location with a lower air temperature.
Once winemakers have completed the primary fermentation process, they will begin the process of malolactic fermentation. This process involve bacteria rather than the yeast that is used in the primary fermentation process. During malolactic fermentation, the malic acid in the wine will be converted to lactic acid.
This acid change will transform the taste of the wine from sharp to a softer taste. The temperature that is used during malolactic fermentation need to be steady and maintained at a moderate temperature. If the temperature is too low, the bacteria will cease to perform the required function.
If the temperature is too high, the wine could ferment into vinegar. Many failures in winemaking processes are caused by changes in the fermentation temperature. Changes in temperature can result in stuck fermentation.
A stuck fermentation process mean that the yeast has ceased to perform its fermentation process. This may happen due to the high or low temperature during winemaking. Heating belts or cooling jackets can be used to maintain the proper temperature for yeast fermentation.
If winemakers dont maintain the proper temperature, the yeast will experience stress. Under stress, the yeast will produce off flavors to the wine. Off flavors created during winemaking are difficult to remove.
Winemakers must use a thermometer to ensure that the yeast is maintained at the proper temperature throughout the winemaking process.