Skin Contact

In a sense, all red wines experience skin contact since in red wine FERMENTATION the juice and skins of the grapes are in contact. But in contemporary winemaking, the term skin contact generally refers to the process of letting crushed white grapes sit with the skins and the juice together, rather than immediately separating them. This process helps add flavor and AROMA to the final wine. A white wine may be given anywhere from a few hours to a couple of days of skin-contact time.

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