Will low temp cause wine to stop fermenting?

Yeast, the microorganisms that convert the sugars in grape juice into alcohol, are very sensitive to temperature. The ideal temperature for yeast fermentation is between 60 and 80 degrees Fahrenheit (16 and 27 degrees Celsius). If the temperature drops below 55 degrees Fahrenheit (13 degrees Celsius), the yeast will become dormant and fermentation will slow down or stop altogether.

In addition, low temperatures can also cause the yeast to produce off-flavors in the wine. These off-flavors can include bitterness, sourness, and a general lack of fruitiness.

For these reasons, it is important to keep wine fermenting at a consistent temperature. If the temperature drops too low, the fermentation process can be delayed or stopped, and the wine may develop off-flavors.