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The biochemical process of fermentation itself creates a lot of residual heat which can take the must out of the ideal temperature range for the wine. Typically, white wine is fermented between 18–20 °C (64–68 °F) though a wine maker may choose to use a higher temperature to bring out some of the complexity of the wine.
A cap of grape skins forms on the surface of fermenting red wine. During the primary fermentation, the yeast cells feed on the sugars in the must and multiply, producing carbon dioxide gas and alcohol. The temperature during the fermentation affects both the taste of the end product, as well as the speed of the fermentation.
The primary role of yeast is to convert the sugars present (namely glucose) in the grape must into alcohol.The yeast accomplishes this by utilizing glucose through a series of metabolic pathways that, in the presence of oxygen, produces not only large amounts of energy for the cell but also many different intermediates that the cell needs to function.
There are three primary ways to produce rosé wine: Skin contact (allowing dark grape skins to stain the wort), saignée (removing juice from the must early in fermentation and continuing fermentation of the juice separately), and blending of a red and white wine (uncommon and discouraged in most wine growing regions).
Red wine is a type of wine made ... about the ideal temperature for fermentation, but in general cooler temperatures (25–28 °C; 77–82 °F) produce fruitier red ...
For a dry white wine fermentation continues until the sugar runs out. The wine is then usually decanted to eliminate the lees. When fermentation is done in barrels the temperature often exceeds 20 °C or even 25 °C. [46] After the end of fermentation, the wine may also have malolactic fermentation or FML.
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"Fruity esters" may be formed if the yeast undergoes temperatures near 21 °C (70 °F), or if the fermentation temperature of the beverage fluctuates during the process. Lager yeast normally ferments at a temperature of approximately 5 °C (41 °F) or 278 k, where Saccharomyces cerevisiae becomes dormant.
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