Thanks for this info. Have not been able to find it previously. Can anyone suggest wine yeast info on fermentation temperature effects to flavors?
Generally wine yeast are not manipulated within a temperature range to achieve certain flavours. Wineamakers choose a yeast that expresses the character they’re looking for, and use it in the appropriate temperature range.
There are any number of charts out there that list the yeast characters of various strains–this is the one I refer to most often. Lallemand quick yeast chart.