Definition: Controlling fermentation temperature

Maintaining the right temperature during alcoholic fermentation is essential for success. The temperatures can be set as follows:

25°C for red wines to make them light and fruity.

30°C for red wines intended for ageing, in order to extract sufficient tannins.

Between 18 and 20°C for white and rosé wines to preserve their aromas.

Above 30°C, the yeast suffers.

At temperatures above 35°C, fermentation may stop, especially if there is a high sugar content in an anaerobic environment.

If the starting temperature for fermentation is too low and does not allow the yeast to reach the temperature it is used to, there is a risk that fermentation will not be completed. This is particularly the case for white grape musts that have been depleted by settling.

Modern winemaking facilities are equipped with equipment that can heat or cool fermenting musts in vats.