Winemaking Technique
Cold Fermentation
Fermentation Method
Cold fermentation runs at lower temperatures (often 50–60°F / 10–15°C) to preserve delicate primary fruit and floral aromatics. It is standard for aromatic whites and many rosés where freshness matters more than extraction.
Also known as: Cool ferment, Low-temperature fermentation
Purpose
Retain primary fruit and floral aromatics by slowing yeast metabolism.
Process stage
Fermentation
How it works
- Aromatic whites
- Rosé
- Fruit-forward styles
Common wine styles
Common grape varieties
Common regions
Descriptors created
Opposite techniques
Serving implications
Beginner explanation
Cold ferments are why Sauvignon Blanc smells so vividly of citrus and tropical fruit.
FAQ
- What temperature is cold fermentation?
- Typically 10–15°C (50–59°F) for whites and rosés — well below the 25–30°C range used for many red ferments.
Related ontology entities
- Sauvignon Blanc Wine Style
- Riesling Wine Style
- Rosé Wine Style
- Gewürztraminer Wine Style
- Marlborough Wine Region
- Alsace Wine Region
- Loire Valley Wine Region
- Penedès Wine Region
- Crisp Descriptor
- Bright Descriptor
- Floral Descriptor
- Sauvignon Blanc Grape Variety
- Riesling Grape Variety
- Chardonnay Grape Variety
- Chilled Serving
- Lightly Chilled Serving