Discussion
White wines are usually fermented at a lower temperature than red wines in order to
Answer: A
Correct answer: Retain delicate aromatic compounds in the wine
White wine is fermented cool, often between 12 and 18 degrees, because the volatile esters and terpenes responsible for its aroma are lost with the escaping carbon dioxide at higher temperatures. Red wine is fermented warmer partly because the extraction of colour and tannin from the skins requires it.
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