Temperature control, the art of winemaking From the beginning of fermentation and during the winemaking, the winemakers control the temperature of its tanks. Their controls determine the quality of the wine. Temperature control at different stages of vinification (fermentation, maceration ...) is a guarantee of quality wines. Depending on the desired wine, winemaker cools or heats the musts. White and rosé, after pressing the grapes, it clarifies the juice by settling with temperatures of 3 ° to 8 ° C. With cold soak maceration, between 5 ° and 10 ° C, fruit preserves, a rising temperatures can extract tannins and color to the red wines. The fermentation releases a lot of heat that is why the temperature control is important. To retain freshness and fruit, the ideal fermentation temperature is 15 ° to 20 °C for white and rosé from 25 ° to 30 °C for reds. Several techniques exist. The most common is the use of heat exchangers immersed in the tank and connected to a cooling and / or heating. The ultimate, it is the vats with their integrated control unit. Finally, some still practice trickle of water on the walls of the tanks to cool them. GESTURE OF VINEYARD the area La Grange Tiphaine, in Amboise (37), the temperature control is one of the parts required for the development Turning Riage rosé. > After pressing the grapes of the Gamay and Cabernet Franc, the must is transferred into a tank. > It is immediately cooled for 24 hours at 5 ° C, with a heat exchanger also called "flag" set up by the winemaker. > This precedes the fermentation taking place between 15 ° and 22 ° C maximum. NOTICE OF DAMIEN DELECHENEAU, at Domaine La Grange Tiphaine (Amboise) “Uncontrolled cellar temperatures can give a wine tired tasting “ A tasting of well-made wine, it is impossible to detect the effects of the control temperature. This factor is one of the many elements that contribute to the success of a wine. However, if the wine is tired, it appears older than his age, if its color quickly turns to a pinkish orange, yellow pronounced for white or a curled look for a red, the connoisseur deduce the temperature or oxygenation were not controlled during the vinification. Doubt is also allowed when the taster reveals aromas of cooking, stewed fruit, jammy or overripe, although this may also be due to an excess of ripeness. On red, excessive withdrawals caused by high temperatures give rustic, hard and dry tannins. But this practice is not only to produce such effects. " About: VinoEnology is website where you can find unique winemaking calculators, industry directory, wine news and B2b marketplace for wine industry professionals.
Published on Nov 26, 2013
Published on Nov 26, 2013
From the beginning of fermentation and during the winemaking, the winemakers control the temperature of its tanks. Their controls determine...