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-Cool: 12-16°C / 54-61°F - for white and rose, promoting production of esters -Mid: 17-25°C / 63-77°F - for easy drinking red, retaining fruit aromas and low tannin extraction, or for less fruity white wines or barrel-fermented whites-Warm: 26-32°C / 79-90°F - for red with pronounced flavor and tannins, maximum extraction of color and tannins and maybe some fruit flavor loss

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