🍷 Fermentation temperature
White wines ferment cool and reds warmer, which changes the taste.
Fermentation temperature is the warmth at which yeast turns the sugar in juice into alcohol. The taste of the wine depends on it. White wines usually ferment cool, at about 12–18 degrees Celsius. Reds ferment warmer, around 25–30 degrees.
Coolness keeps light fruit and floral aromas, which is why it is chosen for fresh white and rosé wines. Warmth helps draw colour and tannin from the skins, which reds need. But too high a temperature is harmful: yeast can die and aromas escape. Too low a temperature slows fermentation, and it can stall.
Fermentation itself gives off heat, so it must be controlled. For this, stainless steel tanks with a cooling jacket are used, through which cold water or coolant is passed. Temperature is also managed in oak barrels, but it is simpler in steel. Alcoholic fermentation is the basis of winemaking, and its temperature is one of the main levers a winemaker uses.
Links
- Next step
- 🍷 Stainless steel tank
- Part of
- 🍷 Alcoholic fermentation
Frequently asked questions
At what temperature do white wines ferment?
Usually cool, at about 12–18 degrees Celsius.
Why do reds ferment warmer?
Warmth helps extract colour and tannin from the skins.
What happens if the temperature is too high?
Yeast can die and aromas are lost.