How do you inhance aroma in Muscadine wines?

[Poormanfarm]

That may be a stupid question but I spoke with a wine store owner today who said that he had helped judge a Muscadine wine competition recently and that most of the muscadine wine he judged was real short on aroma. He stated that letting the muscadine wine ferment at lower temps ( he mentioned in the 60 degree range) would add positively to the aroma of the wine. He stated that faster ferments at higher temps would create a wine that lacked aroma. Would some of you experienced wine makers comment on this? I want to make the very best wines that I can produce. However, I have been fermenting them around 73 degrees F.

 

[Pumpkinman]

White wines should be fermented at lower temperatures, between 45°and 60°F (7-15°C).to preserve volatile aromatics, keep volatile acidity low, and produce a full mouth feel.

And from Winemaker magazine:

The type of wine you are producing will direct what temperature range is optimum. White wines are generally fermented under cool (not cold) conditions, while red wines can be fermented a little warmer. For a fruity, white wine, cooler temperatures — 40° to 70° F — allow for the retention of highly volatile aroma components. A rapid, warm fermentation will create a draft of carbon dioxide rising from the must, taking fruity esters with it. However, red wines stand up much better to elevated temperatures (50° to 80° F), and extraction of color and tannins may actually be enhanced by it.

I hope that this helps.

 

[joeswine]

Aroma and the process

AROMA CAN BE AFFECT BY A LOT OF ENTITIES IN THE WINE MAKING PROCESS.

FIRST,THE QUALITY OF THE RAW PRODUCT THIS DOES IT HAVE THE BODY TO GO THROUGH A GOOD FERMENTATION PROCESS,THE WRONG YEAST CAN CAUSE THE WINE TO GO (HOT) AND OVER POWER THE TASTE .

SECONDLY,OXYGEN THE IMPROPER HANDLING OF THE WINE IN THE WINE MAKING PROCESSCAN CAUSE THE WINE ETHANOL'S TO TAKE OVER AND THE FLAVOR IS LOST.

YOU SHOULD TAKE THE TIME TO READ (WHEN GOOD WINES GONE BAD) ON THIS FORUM THERE ARE EXAMPLES OF WINE DEFECTS AND FAULTS,EASY READING .......................