Log in Become a Member


The correct temperature for fermentation depends on various factors. The optimal temperature is around 25 °Celsius, but there are also cooled fermentations at 12 °Celsius and for red wine warm fermentations even up to over 30 °Celsius. When the critical boiling temperature of 35 to 40 °Celsius is reached, fermentation errors occur. The warm alcohol poisons the yeasts and the must gets stuck in the fermentation. Since the Acetobacter (acetic acid bacteria) tolerate a higher heat load than the yeasts, the sugar is fermented with them. This leads to acetic acid and brown discoloration of the wine. Furthermore, there is a loss of aroma and alcohol and sugar residues remain. In extreme cases the wine is spoiled. A boiled must must be inoculated with dry yeast for fermentation. See also under wine defects.

The world's largest Lexikon of wine terms.

23.148 Keywords · 48.179 Synonyms · 5.311 Translations · 28.462 Pronunciations · 156.180 Cross-references
made with by our Experts. About the Lexicon