https://www.infowine.com/intranet/libretti/libretto2390-01-1...

Thermo-vinification uses heat to extract color and flavors from the skins. The crushed grapes are heated to 60-75°C (140-167°F) for 20 to 30 minutes. The must is then cooled down to fermentation temperature. This process gives intensely colored must because the heat weakens the cell walls of the grape skins enabling the anthocyanins to be easily extracted. This process can result in the wine having a rather “cooked” flavor.

https://winewitandwisdomswe.com/2015/03/20/flash-detente-mak...

This study examined the thermovinification technique using yeasts immobilized on calcium alginate for microvinification of the Cabernet Sauvignon and Pinot Noir grape varieties grown in Diamantina, Minas Gerais, Brazil.

https://www.researchgate.net/publication/263154821_Thermovin...

The standard thermovinification technique consists in heating the pressed, destemmed grapes in a tubular heat exchanger at a temperature of around 65 °C to 75 °C for a short time (30 to 40 minutes).

https://www.martinvialatte.com/en/cracking/

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Note added at 27 mins (2020-12-31 19:30:40 GMT)
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Thermovinification is a pre-fermentation process of heating whole or crushed grapes to promote the rapid extraction of phenolic compounds from grape skins, particularly color compounds (anthocyanins) in reds. Although the concept of heating must to obtain a rapidly colored juice has been around since as early as the 18th century, it’s only been in the past 40 years where the process has been industrialized. It is now commonly used in the grape juice industry and intermittently for large-scale wine production.

https://midwestwinepress.com/2013/10/24/thermovinification/#...

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Note added at 32 mins (2020-12-31 19:35:49 GMT)
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Termovinificación
Método de Vinficación con tratamiento térmico aplicado a la pasta y al mosto en volúmenes parciales o partes alícuotas constantes antes de entrar en fermentación parar obtener vinos mas aromáticos y de color mas intenso y brillante.

Se conoce como termo maceración y termo difusión, según los dispositivos mecánicos y la procedencia de la patente industrial.

http://sgpwe.izt.uam.mx/files/users/uami/jrvc/enologia/clase...