How temperature affects alcoholic fermentation in wine?

Controlling the temperature of alcoholic fermentation is one of the most important decisions a winemaker makes. The fermentation temperature directly influences yeast activity, aroma development, tannin extraction, and ultimately, the style and quality of the wine.

In this guide, we will explore the impact of different temperature ranges on fermentation and how they shape the final character of the wine.

Below 10 °C (50 °F): Yeast activity slows down

At very low temperatures, yeast metabolism is significantly reduced, sometimes halting fermentation entirely. Winemakers rarely allow temperatures to drop this low unless they deliberately want to pause fermentation.

12–20 °C (54–68 °F): Fresh, fruity and aromatic wines

This is the preferred range for fermenting:

Sparkling wines
White wines
Rosé wines

At cooler temperatures, fermentation happens slowly, helping to preserve delicate aromas of citrus, flowers, and fresh fruits. The result is a crisp, vibrant, and aromatic wine.

20–32 °C (68–90 °F): Structure for red wines

Warmer temperatures are typically used for red wine fermentation. The heat promotes extraction from grape skins and seeds, resulting in wines with more colour and structure.

This range is ideal for powerful reds such as cabernet sauvignon, syrah, or malbec.

Above 35 °C (95 °F): Risk of yeast death

When fermentation temperatures exceed 35 °C, the risk becomes significant:

Yeasts may become stressed or inactive
Fermentation can stall completely
Off-flavours and faults may develop

Winemakers carefully monitor and control heat to prevent these issues.

Temperature control: The key to winemaking style

Whether aiming for a zesty sauvignon blanc, a delicate sparkling wine, or a full-bodied red, temperature management during fermentation is crucial. Modern wineries often use temperature-controlled stainless steel tanks or cooling systems to ensure consistency and precision.

Key takeaways

Below 10°C (50°F): yeast activity slows or stops
12–20°C (54–68°F): keeps fresh and fruity aromas, ideal for sparkling, white and rosé wines
20–32°C (68–90°F): boosts tannins extraction, typical for more powerful red wines
Above 35°C (95°F): yeast may die, halting fermentation