Skin contact in white winemaking can enhance the extraction of which components and possibly add tannin for texture. Which option best describes this?

• A. It reduces the aroma extraction
• B. It enhances extraction of aroma and flavour compounds and precursors, and can add tannin for texture.
• C. It has no effect on aroma
• D. It causes fermentation to stop early

Answer: (B)

Skin contact lets juice stay in contact with grape skins, so compounds in the skins—aroma compounds, flavor precursors, and tannins—are pulled into the wine. This can boost aromatic intensity and complexity by extracting both direct aroma constituents and precursors that release aromas later, and it can also add tannin to give more texture and structure. It doesn’t halt fermentation and it does influence aroma, so statements claiming no effect or a cessation of fermentation aren’t correct.