Primary fermentation kinetics — expected time frame for white wine fermentation at cool temperatures Under typical cool fermentation conditions used for white wines, what is the usual time required to complete primary alcoholic fermentation?

Introduction / Context:
White wine fermentations are generally run cooler than red wine fermentations to preserve delicate aromas and minimize volatilization of esters. Temperature strongly influences yeast metabolism and thus the duration of primary fermentation.

Given Data / Assumptions:

• White must fermentation temperature: commonly 12–18°C.
• Healthy Saccharomyces inoculation and adequate nutrients.
• Normal sugar concentrations (approximately 20–24 °Brix).

Concept / Approach:

Lower temperatures slow yeast kinetics relative to warm ferments, extending the fermentation time while enhancing aromatic retention. A practical cellar expectation under these conditions is roughly one to one-and-a-half weeks for completion, given proper yeast health and oxygen management during the early phase.

Step-by-Step Solution:

Verification / Alternative check:

Cellar records and enological guides report cool white ferments commonly finishing in about a week to two weeks, matching the 7–11 day window for many operations.

Why Other Options Are Wrong:

1–3 or 3–5 days (options b and c) reflect unusually warm or high-activity conditions more typical of some ales or red ferments. 5–7 days (option d) can occur but is shorter than typical cool white regimes. 15–20 days (option e) is possible in very cool, sluggish ferments but is not “usual.”

Common Pitfalls:

Allowing temperatures to drift too low can stall fermentation; conversely, warming excessively reduces aromatic retention.

Final Answer:

7–11 days