In thermovinification, which temperature range is used to extract color and flavor quickly?

• A. 20-25C
• B. 30-40C
• C. 50-60C
• D. 70-80C

Answer: (C)

Thermovinification relies on heat to speed up the extraction of color and flavor from grape skins. Heating the must to a mid-to-high range around fifty to sixty degrees Celsius makes skin cell walls more permeable and increases the solubility of pigments (anthocyanins) and tannins, so these components move into the juice quickly. This higher temperature range is chosen when a winemaker wants rapid color development and flavor extraction in a shorter time, producing a deeper, more robust red.

Lower heat levels, such as around twenty to twenty-five degrees Celsius, lead to slower extraction and are used when preserving delicate varietal aromas is the priority. Pushing the temperature much higher, toward seventy to eighty degrees, risks scorching and degrading aromas and tannins, which can produce less balanced wines.