Temperature (wine): Difference between revisions
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
''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> | ||
Latest revision as of 18:42, 24 August 2025
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.[1] Temperature controls reaction rates, aroma volatility and carbon dioxide solubility, and thus strongly influences aroma release, perceived sweetness, acidity and the impression of alcohol.[2]
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.[3] 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.[4]
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.[5] During barrel ageing, stable, cool cellars slow oxidative reactions and integration of wood‑derived compounds, contributing to texture and aromatic development.[6]
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.[7] Elevated temperatures during transport similarly hasten deterioration, making controlled logistics important for quality preservation.[8]
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”.[9] 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.[10]
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020.
- ↑ Boulton, Singleton, Bisson & Kunkee, Principles and Practices of Winemaking, Springer, 1999.
- ↑ Boulton, Singleton, Bisson & Kunkee, Principles and Practices of Winemaking, Springer, 1999.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ Peynaud, Knowing and Making Wine, Wiley, 1984.
- ↑ Peynaud, Knowing and Making Wine, Wiley, 1984.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.