Fermentation Temperature for Red Wine (No Grape Skins)

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MT_Keg

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I read an article from WineMaker Mag. 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
 
I’ve read the positive points for lower temp fermentation even with whole fruit in the batch. Lower temps help prevent fusel and ester production, and retain more fruit aroma/flavor. Cool and slow ferments still extract the tannins, without the extra esters from the yeast and needing to age for longer periods.
 
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