Studies on overall fermentation rates indicate log of the rates are proportional to the reciprocal of the absolute temperature. A short time high starting temperature does not appreciably change fermentation time of a cold fermentation. It was found that between 18 and 10° Brix cap-liquid temperature differentials were at a maximum and reasonably independent of the fermentation temperature. For the wines and temperature ranges studied higher temperature of fermentation increased red wine quality and decreased white wine quality generally.
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Ough et al. (1961) studied this question.