Fermentation temperature control
/ˌfɜːrmənˈteɪʃən ˈtɛmprətʃər kənˈtroʊl/
winemaking, fermentation, cellar-equipment, temperature, enology, quality-control, aroma, red-wine, white-wine, sparkling-wine, process-control, technology, natural-wine•Last updated December 26, 2025
Fermentation temperature control is the intentional monitoring and regulation of must or wine temperature during alcoholic (and sometimes malolactic) fermentation to guide yeast activity, extraction, and aroma development. By keeping fermentation within a chosen temperature range, winemakers shape wine style, protect delicate aromas, and reduce the risk of faults or stuck fermentations.
Examples
- A winery ferments Sauvignon Blanc in stainless steel tanks with cooling jackets, maintaining 12–14 °C (54–57 °F) to preserve intense citrus and tropical fruit aromas.
- During red wine fermentation, the winemaker allows the temperature to rise to about 28–30 °C (82–86 °F) for better color and tannin extraction, then cools the tank to around 24–26 °C (75–79 °F) to avoid yeast stress and volatile acidity.
- A small cellar without automated systems relies on an underground, naturally cool room and opens doors at night to release heat, using simple but deliberate methods of fermentation temperature control.