What is the typical temperature range for white wine fermentation?

The typical temperature range for white wine fermentation is between 12°C to 22°C. This cooler fermentation temperature is crucial for preserving the delicate aromas and flavors often found in white wines.

Fermenting at lower temperatures helps to enhance the aromatic potential of the wine, particularly for varietals like Sauvignon Blanc and Riesling, which are known for their fruity and floral characteristics. By keeping the fermentation process cool, winemakers can avoid the rapid fermentation that occurs at higher temperatures, which might produce undesirable flavors and aromas, leading to a more controlled and clean fermentation process.

In contrast, fermentation temperatures that are significantly higher, such as those in the range of 20°C to 30°C, are typically employed for red wines, where the extraction of color and tannins from the grape skins is more pronounced and beneficial. The ranges of 5°C to 10°C and 15°C to 25°C are either too low for typical white fermentation or encompass a wider range which may not accurately reflect the optimal conditions for white wine production.