What do the skin of grapes affect final production?

The skin of grapes has a significant impact on the final production of wine, contributing to its color, flavor, and tannin levels. Here are the key effects of grape skins:

1. Color:

The skin of grapes contains pigments responsible for the color of wine. Red grape skins contain anthocyanins, which produce red, purple, and blue hues in wine. White grape skins lack these pigments, resulting in white or pale-colored wines.

2. Flavor and Aroma:

Grape skins contribute to the wine's flavor and aroma compounds. They contain various volatile compounds, such as terpenes and esters, which impart characteristic aromas and flavors to the wine. These compounds can include fruity, floral, herbal, and spicy notes.

3. Tannins:

Grape skins are the primary source of tannins in wine. Tannins are polyphenolic compounds that provide structure, bitterness, and astringency to the wine. The amount and type of tannins in wine vary depending on the grape variety and the winemaking process. Red wines typically have higher tannin levels compared to white wines.

4. Phenolics:

The skin of grapes also contains other phenolic compounds, such as flavonoids and stilbenes. These compounds contribute to the wine's color, flavor, and antioxidant properties. Resveratrol, a well-known stilbene compound found in grape skins, has been associated with potential health benefits.

5. Mouthfeel and Texture:

Grape skins influence the mouthfeel and texture of the wine. Tannins and other phenolics contribute to the wine's weight, viscosity, and astringency. The skin-to-juice ratio during winemaking plays a crucial role in shaping the wine's texture.

6. Aging Potential:

The compounds in grape skins, such as tannins and phenolics, play a vital role in the aging potential of wine. Wines with higher levels of these compounds generally have better aging potential, as they provide structure and complexity that develop and evolve over time.

By carefully managing the extraction and fermentation of grape skins, winemakers can create wines with desired color, flavor, tannin levels, and aging potential. The skin contact time, temperature, and techniques employed during winemaking all influence the final characteristics of the wine.