Skin Contact

Question 1

What is the main aim of skin contact with crushed white grapes?

Answer 1

Enhance extraction of aroma and flavour cs and ps, and enhance texture by adding tannins.

Question 2

Why shouldn’t a WM use skin contact with whites?

Answer 2

• delicate fruity flavours, minimal colour and smooth mouthfeel.
• early drinking- tannins extracted during skin contact wouldn’t have enough time to soften.
• fruit is under ripe- bitter and astringent tannins.
• £- equipment, time and labour

Question 3

Which grapes is skin contact on whites most affective and why?

Answer 3

Aromatic- eg Riesling, GW, viognier, muscat, Savy B.
Maximises flavour extraction and increases texture.
Although some say homogenisation.

Question 4

What 2 factors affect the rate of extraction with skin contact for whites?

Answer 4

Time and temperature.
1-24 hrs.
Chilling juice to 15 degrees reduces rate of extraction of tannins and flavours, gives more control and reduces rate of oxidation and spoilage organisms.

Question 5

What happens if whites are fermented on their skins?

Answer 5

Orange wines.
Different aromatic/phenolic comounds extracted from skins
More tannin, dried fruit, herbs, buts