Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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extraction in a wine context usually refers to the extraction of desirable phenolics from grape solids before, during, and after fermentation, although over-extraction is a common fault when colour is associated with quality so that phenolics dominate the wine, often making wines heavy and tannic. Such wines lack fruit and balance. See maceration for more details.