Temperature of Fermentation: As yeasts convert grape sugars into alcohol, they also produce heat. Excessively high temperatures can kill the yeasts and make the wine’s fruit flavors seem stewed or dull, whereas cooler temperatures maintain the freshness of the fruit. Just the right amount of warmth can contribute a richer, rounder mouthfeel.

发酵温度： 葡萄糖经过酵母转化成酒精的时候，同时产生热量。过高的温度会杀死酵母，使葡萄酒的果味变淡，较低的温度可以保持葡萄酒新鲜的果味。只有适当的温热才有助于带给葡萄酒更丰富，圆润的口感。