The benefits to keeping a constant low temperature during fermentation is to:
- preserve the aroma and flavors that high temperatures might volatilize including esters from fatty acids, organic acids, and higher alcohols
- prevent the development of off-flavors, specifically volatile sulfur-containing compounds like hydrogen sulfide, mercaptans (thiols) and disulfides which can lead to aromas or flavors reminiscent of rotten eggs, cooked cabbage and skunk
- improve the clarity of wine, since yeast cells are less likely to give off colloids
- better control of microbial growth to minimize potential spoilage
References:
1. Penn State Extensions, An Introduction on Low Temperature Fermentation in Wine Production
2. Antonio G. Cordente, Christopher D. Curtin, Cristian Varela, Isak S. Pretorius, Flavor-active Wine Yeast, Applied Microbiology and Biotechnology, November 2012, Volume 96, Issue 3, pp 601-618.
All structures were drawn by the freely available drawing program from ACD Labs called ACD/ChemSketch Freeware.
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