White wine production: What fermentation temperature range is commonly maintained during cool, anaerobic fermentation of white wines to preserve aroma?

Introduction / Context:
White wine fermentations are generally cooler than red wine fermentations to retain delicate esters and varietal aroma compounds. Temperature control is a key tool for freshness and style in enology.

Given Data / Assumptions:

• Anaerobic fermentation is managed in closed tanks with temperature control.
• Goal: preserve fruity/flower aromas and avoid volatile loss.

Concept / Approach:
Cool fermentation temperatures for whites are often set between roughly 10–18 °C for aromatic varieties and up to around 20–21 °C for some styles. Higher temperatures accelerate fermentation but may strip aromatics or encourage off-flavors. Thus, 10–21 °C accurately reflects a standard, widely used range in white winemaking.

Step-by-Step Solution:

Verification / Alternative check:
Cellar SOPs and enology texts specify cool fermentations near 12–18 °C for many white varieties, aligning with the given range.

Why Other Options Are Wrong:

• 21–30 °C and 30–35 °C: too warm; more typical for reds and risk aroma loss.
• 15–25 °C: upper portion is high for many whites and not as representative.
• 0–5 °C: too cold for active yeast fermentation.

Common Pitfalls:
Assuming “warmer is faster and always better”; quality often improves with cooler, controlled ferments for whites.

Final Answer:
10–21 °C