Final answer:
Skin contact is used in white wine making through a process called maceration, where the grape skins come into contact with the grape juice during fermentation. This process helps to extract flavors, aromas, and compounds from the skins, adding color, flavor, and mouthfeel to the final wine. However, not all white wines undergo skin contact.
Step-by-step explanation:
In white wine making, skin contact is used to extract flavors and aromas from the grape skins. This process is called maceration, and it involves allowing the grape skins to come into contact with the grape juice during fermentation. The length of time the skins are in contact with the juice determines the depth of color and level of tannins in the resulting wine.
During maceration, the grape skins release compounds such as phenols, anthocyanins, and tannins, which contribute to the wine's flavor, color, and mouthfeel. For example, in the case of white wines, the skin contact can add a slight golden or amber hue to the final product.
However, it is important to note that not all white wines undergo skin contact. Some white wines, such as Sauvignon Blanc and Pinot Grigio, are made by immediately separating the grape juice from the skins, resulting in a lighter, more delicate wine.