Ferment temperatures are key to hitting your stylistic goals, both for aromas, and flavors. Making small batches of wine presents a set of challenges not faced by massive wineries where they have huge temperature-controlled vats. Your ferment temperature needs to be hot enough to get the level of extraction you want but if you let it get away from you and get too hot, you'll lose some of your fruit component.  Keeping the ferment temperature under control also allows you to control the length of fermentation. So we rely on a pretty simple method to lower ferment temperatures - toss in some dry ice. Cue the spooky music...