Wine glossary

cool, temperature controlled fermentation
Definition:temperature controlled microbiological decomposition of organic matter

A temperature-controlled or cool fermentation is an important measure in quality, particularly for white wines. At a temperature of 18° to 20° Celsius, the fermentation process is slower and more consistent, with reduced loss of alcohol and aromas. This is achieved by the continuous stream of flowing water along the cooling hoses in the tanks or casks, or by refrigerated in double-skin tanks.