Skin-Fermented

Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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All red wines are fermented in contact with the skins of the grapes (see red winemaking and maceration). Many wines are pink because the juice was briefly in contact with the skins of red wine grapes (see rosé winemaking). Most white wines are made by separating the juice from the grape skins before fermentation (see white winemaking). However, a small but increasing proportion of white wines are fermented in contact with grape skins, often described as fermented on the skins. Likely effects include increased colour and tannin in the resultant wines. See, for example, orange wines and qvevri. Not to be confused with skin contact.