Review of Œnologues No. 145s: Heat & Cold - Impacts, Mastery, and Innovations in Viticulture and Oenology

The history of grape heating has been extensively described in a summary by Escudier et al. (2008).

"Thermovinification," as it was called in the mid-1970s, met requirements vastly different from those of today:

• First, to process large quantities of grapes from high-yielding plots;
• Grapes "regularly" in imperfect sanitary conditions;
• With limited facilities, winemaking techniques, and expertise.

In fact, heat treatment provided an enzymatic and microbiological "cleaning" of the environment, which can be considered providential in this context.