White: Skin Contact

Question 1

Define skin contact. What is the purpose?

Answer 1

• the process of leaving the juice in contact with the skins to extract compounds from the skins
• purpose is to enhance the extraction of aroma compounds and precursors, and to enhance the texture by extracting a small amount of tannins

Question 2

What negative problems in white wines can occur if excessive skin contact is performed?

Answer 2

It can make white wines taste bitter and feel coarse in the mouth.

Question 3

How frequently is skin contact used in white wines? Why is this?

Answer 3

The majority of white wines are made with no skin contact.

The desirable aroma and flavor compounds in white grapes are in the pulp.

Usually skin contact is avoided to minimize oxidation.

Question 4

Which styles of white wine would not benefit from skin contact?

Answer 4

• wines designed to be drunk early
• wines with delicate fruity flavors, minimal color, and a smooth mouthfeel
• if the fruit is at all under-ripe

Question 5

Why would skin contact be avoided for inexpensive wines?

Answer 5

Skin contact processes require time, equipment, and labor, which increases costs.

Question 6

Examples of white grape varieties that may benefit from skin contact?

Answer 6

• Riesling
• Gewurztraminer
• Viognier
• Muscar
• Sauvignon Blanc

Question 7

Which factors influence extraction during skin contact?

Answer 7

• time
• temperature

Question 8

What effect does chilling have on skin contact?

Answer 8

• slows the extraction rate of flavor and tannins from the skins
• reduces rate of oxidation
• reduces threat from spoilage organisms and spontaneous fermentation

Question 9

What is orange wine?

Answer 9

• made with white grapes and fermented on the skins of the grapes