Fermentation Temperature

The fermentation temperature has an impact on the style of wine produced and the extraction level of color, tannin and flavor. White wines are usually fermented at cooler temperatures than red wines. The cooler temperatures decrease the activity level of yeast, resulting in a slower and longer fermentation that can last several weeks.

White wines, fermented at cold temperatures between 9 degrees C and 12 degrees C, highlight bright fruit aromatics and flavor. Wines fermented at these temperatures typically do not require lengthy ageing and are designed for early consumption. Whites undergoing a warmer fermentation between 12 degrees C and 17 degrees C, take on more weight and complexity as varietal characteristics emerge on the nose and palate. These are often aged in oak and may go through malolactic fermentation to create a softer, more elegant wine.

Red wines fermented at cool temperatures between 22 degrees C and 24 degrees C, display approachable fruit-forward qualities that are lighter in color. Fermentations between 24 degrees C and 29 degrees C bring forth a greater balance between fruit and tannin to create a more refined wine. Hotter temperatures between 29 degrees C and 35 degrees C speed up the fermentation and extract more, making for wines with more tannin and color extraction. If the fermentation becomes too hot, yeast cells can actually die off, resulting in off-flavors and a stuck or unfinished fermentation.