1. Introduction

The temperature control in each one of the winemaking operations is a usual and extended practice. The thermal conditioning of the grapes on their arrival at the winery is already an essential requirement in some wineries, and even the grape harvesting systems are adapted to this factor (early or even night grape harvesting), which is very important in warm regions.

The prefermentation works of cold maceration and debourbage in white winemaking, the pellicular maceration in red wines, the controlled fermentations, as well as the processes of finished wine conditioning require a control and maintenance of their optimum temperatures. Table 1 shows the most important applications of refrigeration in a warehouse, as well as the optimal temperatures for each operation.

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### Importance

Table 1. Applications of cold engineering in a wine cellar: optimum working temperatures in wine cellars and the effect on must/wine.
