Vinification is the process through which the grape juice transforms into wine, under the effect of alcoholic fermentation. This process can last from a few months to several years. The ‘must’ (juice from crushed or pressed grapes) is transferred to large vats where fermentation and maceration begin, as glucose transforms into ethyl alcohol and carbon dioxide. One of the most important aspects of vinification is temperature control in the vats: depending on the type of wine desired, the winemaker cools down or warms up the musts.