Fermentation temperature: a control, not a byproduct

The standard

Controlled temperature management keeps fermentation within a range suited to the intended wine type and to yeast health.

Criteria

• The temperature range is oriented to the intended wine type
• Cooler management preserves fruit, warmer promotes extraction and colour
• The temperature stays within the tolerance of the working yeast
• Too high a temperature risks a stall and off-notes, too low a slowing

Distinction

Fermentation temperature ≠ fermentation management: the temperature is a single control variable, fermentation management the interplay of all. Fermentation temperature ≠ cellar temperature: fermentation generates its own heat, so the temperature in the tank lies above that of the room. Controlled temperature management refers to the wine, not to the room.