Temperature (wine): Difference between revisions

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'''Temperature''' concerns the thermal conditions applied to wine ~~itself—from~~ crush through fermentation and maturation to storage and ~~service—and~~ how these conditions shape composition, stability and sensory expression.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> ~~For viticultural heat regimes and growing‑season indices, see *[[Temperature (climate)]]*.~~ Temperature controls reaction rates, aroma volatility and carbon dioxide solubility, and thus strongly influences aroma release, perceived sweetness, acidity and the impression of alcohol.<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020.</ref>

''For viticultural heat regimes and growing‑season indices, see [[Temperature (climate)].''

'''Temperature''' concerns the thermal conditions applied to [[wine]] itself — from [[crush]] through [[fermentation]] and [[maturation]] to [[storage]] and service — and how these conditions shape composition, stability and sensory expression.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> Temperature controls reaction rates, [[aroma]] volatility and carbon dioxide solubility, and thus strongly influences aroma release, perceived sweetness, [[acidity]] and the impression of alcohol.<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020.</ref>

== Temperature in winemaking ==

Fermentation temperature is a primary stylistic lever. Cool fermentations for white wines (commonly in the low to mid‑teens °C) help retain volatile aroma compounds, whereas red wine ferments are often run warmer (frequently into the high‑20s to ~30 °C) to enhance colour and [[tannin]] extraction.<ref>Boulton, Singleton, Bisson & Kunkee, ''Principles and Practices of Winemaking'', Springer, 1999.</ref> Excessive heat can stress [[yeast]] and promote sluggish or stuck fermentations; modern temperature‑controlled vessels, typically [[stainless steel]] with refrigeration jackets, are widely used to maintain target ranges.<ref>Boulton, Singleton, Bisson & Kunkee, ''Principles and Practices of Winemaking'', Springer, 1999.</ref>

Fermentation temperature is a primary stylistic lever. Cool fermentations for [[white wine|white wines]] (commonly in the low to mid‑teens °C) help retain volatile aroma compounds, whereas [[red wine]] ferments are often run warmer (frequently into the high‑20s to ~30 °C) to enhance [[colour]] and [[tannin]] extraction.<ref>Boulton, Singleton, Bisson & Kunkee, ''Principles and Practices of Winemaking'', Springer, 1999.</ref> Excessive heat can stress [[yeast]] and promote sluggish or stuck fermentations; modern temperature‑controlled vessels, typically [[stainless steel]] with refrigeration jackets, are widely used to maintain target ranges.<ref>Boulton, Singleton, Bisson & Kunkee, ''Principles and Practices of Winemaking'', Springer, 1999.</ref>

Beyond primary fermentation, temperature management supports microbial and colloidal stability. Moderated conditions facilitate [[malolactic fermentation]] where desired, while low‑temperature holding and intentional chilling are used for cold stabilisation to precipitate potassium bitartrate (tartrate) crystals before bottling.<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020.</ref> During [[barrel ageing]], stable, cool cellars slow oxidative reactions and integration of wood‑derived compounds, contributing to texture and aromatic development.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref>

Beyond [[primary fermentation]], temperature management supports microbial and colloidal stability. Moderated conditions facilitate [[malolactic fermentation]] where desired, while low‑temperature holding and intentional chilling are used for cold stabilisation to precipitate [[potassium bitartrate]] (tartrate) crystals before [[bottling]].<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020.</ref> During [[barrel ageing]], stable, cool cellars slow oxidative reactions and integration of wood‑derived compounds, contributing to texture and aromatic development.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref>

== Storage and transport ==

Wine is best kept at a steady, cool temperature; fluctuations accelerate chemical change and can compromise longevity. Classic cellar guidance recommends roughly 10–15 °C with minimal variation, which reduces risks of premature oxidation and loss of freshness.<ref>Peynaud, ''Knowing and Making Wine'', Wiley, 1984.</ref> Elevated temperatures during transport similarly hasten deterioration, making controlled logistics important for quality preservation.<ref>Peynaud, ''Knowing and Making Wine'', Wiley, 1984.</ref>

Wine is best kept at a steady, cool temperature; fluctuations accelerate chemical change and can compromise longevity. Classic cellar guidance recommends roughly 10–15 °C with minimal variation, which reduces risks of [[premature oxidation]] and loss of freshness.<ref>Peynaud, ''Knowing and Making Wine'', Wiley, 1984.</ref> Elevated temperatures during transport similarly hasten deterioration, making controlled logistics important for quality preservation.<ref>Peynaud, ''Knowing and Making Wine'', Wiley, 1984.</ref>

== Service temperature ==

Serving temperature shapes immediate perception. Cooler service enhances dissolved CO₂ retention and emphasises acidity and crispness, while warmer service increases volatility of aroma compounds and can accentuate alcohol “heat”.<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020.</ref> Customary practice chills [[sparkling wine]] and light, aromatic whites more firmly, serves fuller‑bodied whites lightly chilled, and presents structured reds at cool room temperature to balance aromatics, texture and tannin expression.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref>

Serving temperature shapes immediate perception. Cooler service enhances dissolved CO₂ retention and emphasises acidity and crispness, while warmer service increases volatility of aroma compounds and can accentuate [[alcohol]] “heat”.<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020.</ref> Customary practice chills [[sparkling wine]] and light, aromatic whites more firmly, serves [[fuller‑bodied]] whites lightly chilled, and presents structured reds at cool room temperature to balance aromatics, texture and tannin expression.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref>

== See also ==

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-'''Temperature''' concerns the thermal conditions applied to wine itself—from crush through fermentation and maturation to storage and service—and how these conditions shape composition, stability and sensory expression.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> For viticultural heat regimes and growing‑season indices, see *[[Temperature (climate)]]*. Temperature controls reaction rates, aroma volatility and carbon dioxide solubility, and thus strongly influences aroma release, perceived sweetness, acidity and the impression of alcohol.<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020.</ref>
+''For viticultural heat regimes and growing‑season indices, see [[Temperature (climate)].''
+'''Temperature''' concerns the thermal conditions applied to [[wine]] itself — from [[crush]] through [[fermentation]] and [[maturation]] to [[storage]] and service — and how these conditions shape composition, stability and sensory expression.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref> Temperature controls reaction rates, [[aroma]] volatility and carbon dioxide solubility, and thus strongly influences aroma release, perceived sweetness, [[acidity]] and the impression of alcohol.<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020.</ref>
 == Temperature in winemaking ==
-Fermentation temperature is a primary stylistic lever. Cool fermentations for white wines (commonly in the low to mid‑teens °C) help retain volatile aroma compounds, whereas red wine ferments are often run warmer (frequently into the high‑20s to ~30 °C) to enhance colour and [[tannin]] extraction.<ref>Boulton, Singleton, Bisson & Kunkee, ''Principles and Practices of Winemaking'', Springer, 1999.</ref> Excessive heat can stress [[yeast]] and promote sluggish or stuck fermentations; modern temperature‑controlled vessels, typically [[stainless steel]] with refrigeration jackets, are widely used to maintain target ranges.<ref>Boulton, Singleton, Bisson & Kunkee, ''Principles and Practices of Winemaking'', Springer, 1999.</ref>
+Fermentation temperature is a primary stylistic lever. Cool fermentations for [[white wine|white wines]] (commonly in the low to mid‑teens °C) help retain volatile aroma compounds, whereas [[red wine]] ferments are often run warmer (frequently into the high‑20s to ~30 °C) to enhance [[colour]] and [[tannin]] extraction.<ref>Boulton, Singleton, Bisson & Kunkee, ''Principles and Practices of Winemaking'', Springer, 1999.</ref> Excessive heat can stress [[yeast]] and promote sluggish or stuck fermentations; modern temperature‑controlled vessels, typically [[stainless steel]] with refrigeration jackets, are widely used to maintain target ranges.<ref>Boulton, Singleton, Bisson & Kunkee, ''Principles and Practices of Winemaking'', Springer, 1999.</ref>
-Beyond primary fermentation, temperature management supports microbial and colloidal stability. Moderated conditions facilitate [[malolactic fermentation]] where desired, while low‑temperature holding and intentional chilling are used for cold stabilisation to precipitate potassium bitartrate (tartrate) crystals before bottling.<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020.</ref> During [[barrel ageing]], stable, cool cellars slow oxidative reactions and integration of wood‑derived compounds, contributing to texture and aromatic development.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref>
+Beyond [[primary fermentation]], temperature management supports microbial and colloidal stability. Moderated conditions facilitate [[malolactic fermentation]] where desired, while low‑temperature holding and intentional chilling are used for cold stabilisation to precipitate [[potassium bitartrate]] (tartrate) crystals before [[bottling]].<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020.</ref> During [[barrel ageing]], stable, cool cellars slow oxidative reactions and integration of wood‑derived compounds, contributing to texture and aromatic development.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref>
 == Storage and transport ==
-Wine is best kept at a steady, cool temperature; fluctuations accelerate chemical change and can compromise longevity. Classic cellar guidance recommends roughly 10–15 °C with minimal variation, which reduces risks of premature oxidation and loss of freshness.<ref>Peynaud, ''Knowing and Making Wine'', Wiley, 1984.</ref> Elevated temperatures during transport similarly hasten deterioration, making controlled logistics important for quality preservation.<ref>Peynaud, ''Knowing and Making Wine'', Wiley, 1984.</ref>
+Wine is best kept at a steady, cool temperature; fluctuations accelerate chemical change and can compromise longevity. Classic cellar guidance recommends roughly 10–15 °C with minimal variation, which reduces risks of [[premature oxidation]] and loss of freshness.<ref>Peynaud, ''Knowing and Making Wine'', Wiley, 1984.</ref> Elevated temperatures during transport similarly hasten deterioration, making controlled logistics important for quality preservation.<ref>Peynaud, ''Knowing and Making Wine'', Wiley, 1984.</ref>
 == Service temperature ==
-Serving temperature shapes immediate perception. Cooler service enhances dissolved CO₂ retention and emphasises acidity and crispness, while warmer service increases volatility of aroma compounds and can accentuate alcohol “heat”.<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020.</ref> Customary practice chills [[sparkling wine]] and light, aromatic whites more firmly, serves fuller‑bodied whites lightly chilled, and presents structured reds at cool room temperature to balance aromatics, texture and tannin expression.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref>
+Serving temperature shapes immediate perception. Cooler service enhances dissolved CO₂ retention and emphasises acidity and crispness, while warmer service increases volatility of aroma compounds and can accentuate [[alcohol]] “heat”.<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020.</ref> Customary practice chills [[sparkling wine]] and light, aromatic whites more firmly, serves [[fuller‑bodied]] whites lightly chilled, and presents structured reds at cool room temperature to balance aromatics, texture and tannin expression.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015.</ref>
 == See also ==