Definition: Temperature

°C = 5:9 (X°F - 32) °F = 9:5 X°C + 32

Example: 12°C ideal cellar temperature = 53.6°F.

Temperature is an important factor that influences the process and quality of fermentation and ageing of wine. A high temperature causes rapid fermentation, with better dissolution of colouring agents and polyphenols. A low temperature slows down fermentation and promotes the production of volatile elements. Winemakers therefore choose a lower temperature for fermenting white wines than for red wines.

In ageing cellars and bottled wine storage cellars, the ideal temperature is around 12°C with as little variation as possible. Frequent temperature changes are very harmful, especially for bottled wine.