Hot and Cold Fermentation for Wine

Hailing from Columbus, OH, Steve Livingston splits his time between voice-over work as the owner of Steve on the Mic in Los Angeles, CA, and board activities for the COC Cancer Charity. Outside of work, Steve Livingston enjoys winemaking. He is a professional and personal vintner working towards several wine-making certifications.

Although it’s often overlooked, temperature plays a big part in how wine ferments. The fermentation process involves the metabolization of sugar. This naturally produces heat, but winemakers are capable of monitoring temperature levels of a mixture via external temperature control. With this control, wine makers manipulate the mixture so the yeast doesn’t break down and the process remains active, while also altering the flavor of the affected wine.

Primarily used for red wines, hot fermentation improves the extraction of tannins, color, and phenolics from grape skins. Ideally, ferment red wines at a temperature of 70 to 80 degrees Fahrenheit. Thanks to the higher temperatures of this fermentation process, wine-makers lose fruity flavors and aromas. This is preferable for many red wines. However, the temperature can’t be too hot or it produces cooked flavors that aren’t desirable for many blends.

Meanwhile, cold fermentation involves fermentation at temperatures between 45 and 60 degrees Fahrenheit. It is best used for white wines, where fruitiness and aromatics are more essential for the overall wine flavor. Cooler temperatures slow the fermentation process, so white wine fermentation normally lasts longer than red wine fermentation.