In wineries, the fermentation process could be improved and better controlled by using technologies such as lower energy consumption and efficient tank management. Thus, we designed a mathematical model of fermentation based on physiological considerations, including the effects of assimilable nitrogen and temperature. The ability of this model to simulate the kinetics of many experiments performed in winemaking conditions was tested. The model was first validated on synthetic media with various nitrogen concentrations and at various temperatures. Simulations were then run for fermentations performed on grape musts. Most fermentation kinetics and durations were predicted accurately (with the exception of "atypical" musts leading to sluggish fermentations). The model predicted accurately the fermentation kinetics of > 80% of experiments performed with 20 wine yeast strains. The superimposition of fermentation kinetics of experiments performed on laboratory, pilot, and industrial scales showed that it is possible to use the model for winemaking fermentations in tanks.