Fermentation Temperature for Red Wine

Discussion in 'Beginners Wine Making Forum' started by MT_Keg, Jan 21, 2020.

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  1. Jan 21, 2020 #1

    MT_Keg

    MT_Keg

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    I read an article that discussed the importance of fermentation temperature and control. This article indicates that for desirable extraction of color compounds and tannins in red wine the best fermentation range is usually considered as 79-86°F (26-30°C).

    For red wine concentrate, reconstituted juice, or fresh/frozen juice, where no skins are present, is there a different fermentation temperature range that should be considered since the skins are not available for color or tannin extraction? Perhaps 64-68°F (18-20°C) similar to white wine to preserve aroma?

    Thanks,

    MT
     
  2. Jan 21, 2020 #2

    rustbucket

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    The mid 60's will work fine but at a slightly slower fermentation than the high 60's to mid 70 degree range. Kit manufactures recommend the mid 70's to better meet the time factors in their kit instructions.

    Here in Florida, I tend to keep my house between 70 and 75 so that's the range I ferment my wines at. The wines I produce from kits fermented in that range have come out very well.
     
  3. Jan 22, 2020 #3

    jsbeckton

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    Keep in mind there can be a big difference between room temp and wine temp once fermentation gets rolling.
     
  4. Jan 22, 2020 #4

    MT_Keg

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    Agreed; I am under he impression that the temperature indicated in the article (WineMaker Mag) is the wine temperature. I have a fermentation chamber and monitor/control via wine temperature.
     
  5. Jan 28, 2020 #5

    CabSauv

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    I use my laundry room for fermentation where it's a bit warmer due to the dryer and being a smaller, more confined, room where it stays in the 74*-75* range. Works great.
     
  6. Jan 28, 2020 #6

    StreetGlide

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    I use an area in my basement for all winemaking. This time of year the ambient temp is 60 deg. I have used a brew belt with a blanket for reds that will get things to a steady 70 before pitching yeast. During active fermentation it’s 76-78. That’s for reds. The whites I have done, I will use the belt and blanket to get them to 70 to pitch the yeast. However once fermentation starts I take the belt and blanket off and let them ferment in the 60 deg ambient temp.
     
  7. Jan 29, 2020 #7

    Obelix

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    I just crushed 300kg of Zin under my carport. The first two days, the temp was in high 30s Celsius (100-104F ?).
    The Brix plumeted from 23 to 8 in 2.5 days. It will be mid 20s Celsius for the next 3-4 days, luckily, and I will press it after 6 days, as the day 7 will be hot again.
    The last years batch started cooler, but the last 2 days of fermentation were in 40 C .
    Not very worried today, as the last years Zin is excellent and the fermentation seems vigorous.
    So, I wouldn't be too concerned, although, it would be great to be able to work in the controlled temp environment.
     

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