wine making temperature for fermentation
Red wine is typically fermented at higher temperatures up to 29 Â°C (85 Â°F). Fermentation at higher temperatures may have adverse effect on the wine in stunning the yeast to inactivity and even boiling off some of the flavors of the wines. Some winemakers may ferment their red wines at cooler temperatures, more typical of white wines, in order to bring out more fruit flavors.