The Effect of Fermentation Temperature on Chemical and Sensory Characteristics of Wines from Seven White Grape Cultivars Grown in New York State

Abstract

Seven cultivars of white grapes grown in New York (Chardonnay, White Riesling, Seyval blanc, Ravat 34, Cayuga White, Horizon, and NYSAES 65.444.4) were fermented at temperatures ranging from 8.8° to 25.5°C. The wines were finished following a standard format, bottled, and stored at 13°C. Analyses for normal constituents as well as fusel oils were performed, and variations with fermentation temperature were observed. Sixteen tasters experienced in difference testing were asked to detect differences between wines of the same variety fermented at different temperatures. In wines where floral character was believed to be the dominant aspect of the wine (Ravat 34 and White Riesling), panelists could detect the difference between wines produced at the highest and lowest temperatures. Two cultivars (Chardonnay and Horizon) evoked little or no difference in response related to the fermentation temperature.