Final answer:
In winemaking, the skin of grapes adds color and flavor, with compounds like tannins and anthocyanins being crucial for these characteristics. The skins contribute to the wine's complexity and structure but do not directly increase alcohol content or enhance acidity.
Step-by-step explanation:
In winemaking, the significance of the skin of grapes is that it adds color and flavor to the wine. The skin contains compounds such as tannins and anthocyanins which are essential for the color and astringency of the wine. Moreover, during fermentation, the skins provide compounds that contribute to the wine's complexity and structure. The color of the wine depends on how long the skins are left in contact with the juice, with red wines requiring more skin contact to obtain their characteristic deep hue. While skins also contain sugars, they are not responsible for increasing the alcohol content as the alcohol comes from the fermentation of the sugars within the grape juice itself. Additionally, while skins can influence the acidity of the wine, their primary role is not to enhance it but rather to contribute to the overall flavor profile.
In winemaking, the skin of grapes plays a significant role. It adds color and flavor to the wine. When grapes are crushed, the skin releases pigments and compounds that contribute to the wine's characteristics. For example, red wine gets its color and tannins from the skin, while white wine is made without the skin.