WineXpert Does higher wine temps in primary fermention lower the final wine quality?

[TommBomb]

Hey guys, I made a batch of red kit wine and the initial fermentation period according to the directions was suppose to take approximately 12 days. The batch started with and SG of 1.082 and was racked at an SG of .992. My question is the room the fermentation was taking place in was between 77-80 degrees F. The primary fentatiom only 6 days rather than 12. I'm wondering if this speedy fermentation takes away some of the quality that a slower fermentation would leave in place?

 

[Pumpkinman]

The short answer is yes.
High fermentation temperatures tend to drive off aromatic compounds and increase alcohol concentrations through evaporation. A rapid, warm fermentation will create a draft of carbon dioxide rising from the must, taking fruity esters with it.
Lower fermentation temperatures tend to retain fruit aromas and other aromatics while maintaining a fuller mouth feel.

 

[TommBomb]

Is it that noticeable, now I'm wondering if my stuff is gonna be any good

 

[wineh]

It will be just fine

Is it that noticeable, now I'm wondering if my stuff is gonna be any good

While the short answer is yes, making wine from kits muddies the answer a little. All wine kits are flash pasteurized during manufacture to make them shelf stable. This process heats the juice to about 160F briefly, so any delicate aromatics will be removed then. In addition, the low temperature fermentations are generally used for making white wines, not red. Red wines made from grapes often want a little higher temperature to extract all the color and tannins wanted for a structured wine. Again, we're using a kit, so temperature is not critical, but you should use the instructions for your particular kit as your guideline.
Having said that, your kit instructions may have allowed the extra time for fermentation, allowing for a cool space, and extra time. The kits I make state fermentation should be mostly complete in 5-7 days, so I don't think you will have any problems with the taste of your wine when finished.
Cheers,

 

[SouthernChemist]

Is it that noticeable, now I'm wondering if my stuff is gonna be any good

I wouldn't worry about your wine unless the fermentation temperature reached an obscene levels for an extended period of time. Temperature plays a more critical role for white wines and certain fruit wines, which can be far more dependent on volatile components in the wine. The time frames given in the kit instructions are intentionally broad as not everyone will be under the exact same conditions.

Out of curiosity, what kit is it?

 

[TommBomb]

Ok thanks guys. The first one was a grand cru bergamais, that was the one with a 12 day primary fermentation that was done In just over 6 days. But I just started a wine expert Australian Shiraz 8 week kit. Starting SG of 1.082, on the third day it's at 1.032, and I'm supposed to rack at 1.010. Says primary fermentation shoukd take 5-7 days. So it's not doing to bad. I think it got about 75-80 degrees f st the high end. Just was very suprised by the very short fermentation period for the first kit.

 

[Midwest Vintner]

. Just was very suprised by the very short fermentation period for the first kit.

Fermentation can be different, even with the same type of wine and yeast. Temps, solids, yeast nutrient and other factors all can change how a yeast ferments. Like others have said, you should be ok. Monitoring temps is good and having control of ambient temps helps a lot. We keep our production building at 68 F when we ferment to keep fermentation temps down some.

 

[robie]

Is it that noticeable, now I'm wondering if my stuff is gonna be any good

It is not that important at home and with a kit.

You will need to be a real wine tasting expert (maybe you are!) to tell the difference, especially for a kit.

With some fresh grape reds, (reasonably) higher temperature means better extraction of color and substance from the crushed grapes.

 

[GaDawg]

If you want to lower the temp, put a wet T shirt around your fermentation bucket and put the bucket in a pan of cold water. The evaporation will lower the temp. The bentonite and yeast will circulate the must so the pan does not need to be that deep.


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[MrKevin]

The question I would ask is Are you fermenting a red or a white. Reds often ferment about 80 when they get going, remember the instructions want the starting temp to be around 75, whites on the other hand have better result at lower temps.

 

[seth8530]

It all depends on what you are after and the yeast strain you are using. Higher fermentation temps are the norm for red wines ( but not the only option) while white wines tend to be fermented cooler. That being said, YOU as the winemaker has leeway to decide on what you want to do. That being said, it is generally not a good idea to cook your yeast since that tends to make them angry... Angry yeast make angry flavours.

 

[SouthernChemist]

Some red fermentations (from grapes) can be quite exothermic. It's also always important to realize that the air temperature where you are fermenting is not reflective of the actual wine temperature.

 

[bstnh1]

I have a Cabernet going right now in primary at 83 degrees.

 

[NorCal]

Id kill to keep my red ferments (grapes) below 80 degrees. I don't think you are degrading the red wine with that temp.

 

[Floandgary]

A lot of factors to account for. As said before, most reds do well @ warmer ferment temps (70-85F) and whites like cooler (45-60F) temp. Yeast strains are produced to work around these general temps, but you should know the limits and monitor/record your temps thru the process.
After all of the other incidental details, the end product will be subject to YOUR TASTE!! Record every step