What is the temperature range for a cool ferment?

• A. 8-12C
• B. 16-20C
• C. 12-16C
• D. 18-22C

Answer: (C)

Cool fermentation is done at about 12–16°C. This temperature range slows the yeast just enough to preserve delicate aromas and maintain bright acidity, which is especially important for white wines where fruity and floral notes matter. At these temperatures, fermentation stays steady but doesn’t aggressively extract color or tannins, and it tends to produce a cleaner, more aromatic wine with less production of heavier fusel compounds.

The other ranges push you into colder or warmer territories. Very cool temperatures (lower end) can slow fermentation too much or risk it stalling, while warmer ranges (upper ends) speed fermentation and increase extraction, which can dull aromatics and shift the wine toward a fuller body or fruit-forward style. So 12–16°C best matches the goal of a cool fermentation.