At what temperature do most yeasts die off?
As a general rule, yeasts will die between 105 and 108 F. During fermentation this terminal temperature will lower as a result of alcohol presence. As a wine approaches 10% alcohol content, the terminal temp for yeasts can be as low as 90F. This is a major contributor to stuck fermentations, and one of the main reasons for temperature management in this stage of the process.
Deleted double post. (Anyone know how to completely delete it?)
interesting , so it seems that the yeast adds a lot of the palette after tastes such as more robust fruits in red wine.? I was wondering just how you could enhance or mellow certain flavors in wine juice or must.
So if you fermented primary at say 85 F instead of 75 F is it safe to say
the wine would be a little more Dry.?
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