White wines can exhibit a wide range of aromas, from floral and fruity to mineral and herbal notes. Skin contact during the winemaking process plays a crucial role in shaping these aromas by allowing compounds from the grape skins to interact with the juice. Let’s explore the significance of skin contact in white wine production.
Why is skin contact important?
Skin contact refers to the length of time that the grape skins are in contact with the juice before fermentation begins. This process is more commonly associated with red wines, where extended maceration is used to extract color, tannins, and flavor compounds from the skins. However, skin contact can also have a significant impact on the aromas and flavors of white wines.
Compounds in grape skins
Grape skins contain a variety of compounds that contribute to the overall sensory profile of wine. These compounds include:
- Phenolic compounds (such as tannins and anthocyanins)
- Terpenes (responsible for floral aromas)
- Thiols (responsible for tropical fruit aromas)
- Flavanols (responsible for astringency and bitterness)
Impact on aroma development
When grape skins are in contact with the juice, these compounds are released into the liquid, where they can interact with other components and undergo chemical reactions that influence the final aroma profile of the wine. Some of the ways in which skin contact affects aroma development in white wines include:
- Increased aromatic complexity: Skin contact can enhance the complexity of aromas in white wines by introducing new compounds that would not be present if the juice were immediately separated from the skins.
- Development of floral notes: Terpenes in grape skins can contribute floral aromas to white wines, such as jasmine, orange blossom, and rose petal.
- Enhancement of fruitiness: Compounds like thiols can enhance fruity aromas in white wines, such as tropical fruits like pineapple, mango, and passionfruit.
- Mineral character: Skin contact can also contribute to the development of mineral notes in white wines, adding a sense of terroir and complexity to the final product.
Types of skin contact
There are different methods of skin contact that winemakers can use to achieve specific aroma profiles in white wines:
- Extended skin contact: Leaving the grape skins in contact with the juice for an extended period (usually several hours to a few days) can result in more pronounced aromas and flavors in the wine.
- Cold soak: Keeping the grape skins in contact with the juice at low temperatures before fermentation can help preserve delicate aromas and enhance fruitiness.
- Maceration: Allowing the grape skins to macerate in the juice during fermentation can extract more phenolic compounds and contribute to a fuller body and richer mouthfeel in the wine.
Examples of skin-contact white wines
Some white wines are specifically made with extended skin contact to showcase unique aromas and flavors. Here are a few examples:
- Orange wine: Orange wine is made by fermenting white grape juice with the skins, resulting in an amber hue and complex aromas of dried fruits, nuts, and spices.
- Vinho Verde: Some producers of Vinho Verde in Portugal use extended skin contact to add depth and complexity to this light and fresh white wine, enhancing its floral and fruity aromas.
- Chardonnay: While Chardonnay is typically fermented without skin contact, some winemakers use a method called “skin-contact Chardonnay” to create wines with more texture, richness, and aromatic intensity.