How Do Wineries Control The Temperature During Fermentation？

The process of creating wine involves various stages from the grapevine the final product. The duration of this process can vary depending on the type of wine being produced. Numerous factors play a role in determining the quality the end product, temperature control being crucial to the successful completion of the wine-making journey.

During fermentation, heat is generated as a result of the process. When yeast converts sugars into carbon dioxide and alcohol, the temperature within the fermenter will increase. This leads to an acceleration of the fermentation process, which can result in undesirable changes to the flavors, aromas, colors, and alcohol content of the final product. Conversely, if fermentation occurs at low temperatures, the yeast may become inactive, alcohol production may cease, and the growth of bacteria or mold can occur.

Wyeast Laboratories, a leading producer of yeast, recommends that red wines be fermented within the temperature range of 70° to 85° F. Maintaining this temperature not only aids in completing the fermentation but also safeguards the crucial components of a premium red wine. These temperatures are perfect for extracting the preferred color and tannins from the grapes.

Wyeast recommends fermenting white wines at a colder temperature range of 45° to 60°F compared to red wines. This lower temperature helps maintain the characteristics sought after in white wines by slowing down the fermentation process. By fermenting at these temperatures, acidity levels remain balanced, delicate aromas are protected, and the resulting wine showcases the desired texture and fruity notes typical of white wines.

After fermentation finishes, wine moves on to the storage and aging phase. As advised by Wyeast specialists, red wines are best stored at approximately 68°F, while white wines should be aged at 60°F. Maintaining wines at the appropriate temperatures helps protect the flavors that were carefully developed.

To maintain the quality of wine during storage, it is important to keep aging barrels and containers stationary to prevent disturbing sediment and potentially altering the texture. Utilizing process cooling methods can help regulate the temperature directly around the barrel, ensuring the wine remains undisturbed.

Various temperature control techniques are employed in the winemaking, ranging from using water and ice baths, insulation jackets, to even air conditioning entire rooms at great expense to maintain the ideal temperature for the yeast. These methods demand considerable care and upkeep but may not always be the most efficient.

Pretank Wine Temperature Solutions

Wyeast laboratories lists fluid channel blankets as “the most effective and efficient method of temperature control."

To ensure the production of high-quality wine that meets standards, winemakers have developed various techniques for regulating the temperature during fermentation. Among these techniques, the refrigeration system stands out as the most precise and user-friendly method. Typically, this system consists of a container with a built-in thermostat, heating element, and piping through which a cold liquid like ethylene glycol is circulated to maintain the desired temperature inside the container. This system is effective for controlling temperatures during both grape fermentation and aging processes.

Stainless Steel tank with cooling jacket from Pretank are an efficient and economic way to protect your wines through fermentation, aging, and storage.

Contact us to find the right wine temperature control solution for your needs.info@prettech.cn