What is achieved by fermenting wine at lower temperatures?

Fermenting wine at lower temperatures plays a crucial role in preserving volatile aromas, which are essential for the wine’s overall aromatic profile. When fermentation occurs at elevated temperatures, there is a higher risk that delicate aromatic compounds will be lost due to evaporation or breakdown. Lower temperatures help maintain these aromatic compounds, ensuring that the wine retains its fresh and fruity characteristics, particularly important in white wines and aromatic varietals like Sauvignon Blanc or Riesling.

This preservation contributes to the complexity and expressiveness of the wine’s nose, allowing wine drinkers to experience a broader range of its intended flavors and scents. In contrast, higher fermentation temperatures might increase yeast activity and may promote the extraction of some flavors, but this often comes at the expense of those subtle, pastel-like aromas that characterize many fine wines. Thus, opting for a cooler fermentation not only enhances the aromatic profile but also supports the creation of a more nuanced and balanced wine.