Temperature (wine): Difference between revisions

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

''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>

Revision as of 18:42, 24 August 2025 view source Winosaur (talk \| contribs) Bureaucrats, Interface administrators, Administrators 568 edits No edit summary ← Older edit		Latest revision as of 18:42, 24 August 2025 view source Winosaur (talk \| contribs) Bureaucrats, Interface administrators, Administrators 568 edits No edit summary
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	''For viticultural heat regimes and growing‑season indices, see [[Temperature (climate)].''		''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''' 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>