No heating is needed, 1, and the temperature should be controlled during the fermentation period. The fermentation temperature of red wine should be between 23 and 30, with low temperature, slow fermentation, slightly light color but good taste, high temperature, fast fermentation and dark color, but poor taste. 2. After fermentation, it is best not to heat it. It is reported on the Internet that heating after fermentation is beneficial to preservation, but my personal opinion is that heating affects the taste very much. To ferment alcohol above 12, add a proper amount of potassium sulfite, and fill the bottle and seal it for preservation.