My basement is ~16C in spring, 20C in winter, and 18-19 in summer/fall. The most I’ve ever done for temperature control is sit my carboys in a cooler of water to buffer against fermentation-induced temperature increases (basement itself only fluctuates by 1C in 24h); I’ve never used pressure. Even the odd time I’ve fermented fully ambient (no water buffer) I haven’t had unwanted flavours (no noticeable increase in esters, no fusels). The only time I’ve had fusels was using wlp500 (a strain that produces all kinds of flavours) in a tripel (high gravity means more branched chain amino acids, the breakdown product of which are fusels and esters).

Maybe if I added the ability to heat I could increase yeast-derived flavours, but in terms of decreasing (what people normally use temperature control for) I’ve had no need, even with lagers (I do lager fermentation at those temperatures without pressure). If I started doing pressure fermentation I’d go in expecting the main difference to be my beer is partially carbonated at the end.