I'm buttuming this is the Gewurtztraminer wine we're still talking about...
The most important parameters in my experience for maintaining fruitiness after primary ferment are: 1) rack into airlocked container when the wine is still fermenting but not foaming significantly, typically with sugar level 5-9 degBrix (1.015 to 1.033 specific gravity) so last part of fermentation generates enough CO2 in airlocked container to purge oxygen from the headspace 2) minimize the headspace in the airlocked container (just enough to allow for expansion from rising temperature, about 3-4 inch to 1 inch in the neck of the container below the bottom of the stopper), and 3) Maintaining adequate level of SO2 antioxidant in the wine. This is pH dependent, but general rule of thumb is 20-50 ppm free SO2 minimum, 100-150 ppm free SO2 maximum. I personally prefer 20-50ppm. as I don't like the taste of potbuttium metabisulfite. Others prefer little or no SO2 because they're allergic to it. The higher end of the range will protect the fruitiness more, but at the price of tasting the SO2.
Keeping the temperature constant during aging is more important than what temperature stored; daily fluctuations of 2deg F or less are ideal, but it's a do what you can proposition. I put my wine in an interior closet, with additional containers full of water around the wine container to act as thermal mbutt, minimizing temp fluctuation. Ideal storage temperature is 59-62 degF, though up to 70degF will do, just remember that the chemical reaction rates increase about twice for every 18degF increase. The higher the temperature, the quicker the aging.
Aging whites 9 months to a year generally improves flavor. Not to say you can't drink them sooner. The fruitiness does decline, but we're talking usually 2-3 years before noticeable decline if the pH and acid and sulfite levels were OK to start with. High pH (above 3.7) or low acid (below 0.5) and low SO2 (below 20ppm at bottling time) will be accompanied by shortened life.
The volume of wine being aged also affects the aging process. A 5 gallon carboy of wine bulk ages slower than a 1 gallon carboy, due to the greater thermal mbutt minimizing temperature fluctuation and the smaller headspace to wine volume ratio.
As always, what I expressed here are my own experience and opinions, YMMV.
Gene
R C Jr.
