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skin contact

Winemaking process used to extract as many aromatic substances, tannins and anthocyanins (colouring agents) as possible from the grape skins. In red wine production, this is the usual process during mash fermentation. In white wine production, this was uncommon until the 1980s because undesirable phenols (such as tannins and colouring agents) are transferred to the must when the must comes into contact with the grape skins, and off-colours can occur. On the other hand, many flavouring substances are located in the berry skin. From the mid-1980s, the first attempts were made at so-called skin contact. In this process, the crushed grapes are crushed for several hours at a cool temperature. Only then are they pressed and fermented. This produces aromatic wines with a distinctly fruity flavour.

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