TWO DIFFERENT OPERATIONS
Extraction from the skins and aging in vessels.
Skin contact
Skin → Juice, Wine
- Pigments, tannin, flavor compounds
- Time, temperature, and stirring are involved.
Aging in barrel
Contact with wood and oxygen
- Flavors derived from wood, etc.
- Volume, whether new or old, and duration are all involved.
This is a comparison diagram showing different operations. The number of days of skin contact alone does not indicate the strength of barrel aroma.
FIELD NOTE 01
Extraction from the skin
During maceration where juice or wine is in contact with skins, pigments, tannins, and aromatic compounds are extracted. Extraction is affected not only by contact time but also by temperature, stirring, and the condition of the raw material.
Even for the same number of days, differing conditions will result in different outcomes. Explaining with time alone, like “the longer, the richer,” lacks other necessary conditions.
FIELD NOTE 02
Skin contact with white grapes
Even with white grapes, it is possible to ferment with the skins. Extraction from the skins can create colors and textures different from the typical direct-pressed white wines. This style is referred to as “orange wine.”
This is not the name of a specific variety or a single appellation. Even the same white grape variety from the same region will have different winemaking methods depending on whether the skins are used.
FIELD NOTE 03
Maturation vessels and wood-derived flavors
During barrel aging, contact with oxygen and components derived from the wood influence the wine. Not only barrel size, but also whether it's a new or used barrel, the duration, and the state of the wine all play a part.
The length of skin contact cannot be used to predict barrel aroma. By recording 'fermentation', 'skin contact', and 'aging' separately according to the producer's specifications, it becomes clear which step each choice applies to.
FIELD NOTE 04
Distinguish between the amount of raw material and the quantity extracted
Not all components contained in skins and seeds are transferred to the wine. The amount of extractable tannin varies by raw material. AWRI considers knowing this amount as one criterion for determining maceration time.
If sufficient extraction can be achieved from the raw materials, a short contact may achieve the desired concentration. Instead of equating immersion time strictly with quality, consider the sequence: raw material → contact and extraction → target texture—this allows you to describe the producer’s decisions.
Basis for this section:AWRI｜Measurement of extractable tannins and winemaking decisions ↗
Read skin contact duration as extraction information; barrel type and usage period as aging information.
PAUSE & REFLECT
Check your understanding.
Do wines that remain in contact with the grape skins for a long period always have strong oak aromas?
Read the explanation ＋
No; the compounds obtained from skin contact are different from those extracted from the barrel during aging. To consider barrel aromas, information about vessel type, newness, and usage period is necessary.
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Sources and reference materials
These are the reference materials for the main text. For details of production regulations, consult the current documents. For individual wine specifications, refer to materials for the relevant vintage.
- OIV｜International Code of Oenological Practices ↗
- AWRI｜Measurement of extractable tannins and winemaking decisions ↗