What is the typical temperature range for fermenting red wine?

The typical temperature range for fermenting red wine is indeed 20°C to 32°C. This range is crucial for achieving the desired extraction of color, tannins, and flavor compounds from the grape skins, which are essential characteristics of red wine. Fermenting at these temperatures allows for a vigorous fermentation process and promotes the development of fruity and complex aromas typical of red varietals.

Fermentation above 32°C can lead to undesirable outcomes, such as producing off-flavors and causing the yeast to become stressed, while temperatures that are too low, like those found in the other options, may result in sluggish fermentation or incomplete extraction processes. Therefore, maintaining the fermentation temperature in the specified range is key to producing high-quality red wines.