Temperature control for white wine is absolutely imperative, especially in hot weather climates, not only because it prevents spoilage but also because the fermentation temperature of white wine is lower than for red. After going through the crusher, the juice is then chilled to 45- 55ºF and left to sit overnight so the solids fall and can be separated before being sent to the press. This helps stabilize and clarify it. The winemaker may decide to leave the juice to sit with the skins for a few hours in temperature- controlled tanks for his premium wines. When left too long, the skins and seeds will impart astringent and green/herbal flavors to the juice; but when skin contact is properly managed, certain varieties like Chardonnay and Riesling can greatly benefit from the resulting added aromas and flavors.