The Science of Skin Contact

Extended skin contact triggers complex chemical transformations beyond simple color extraction. Phenolic compounds, particularly flavonoids and tannins, increase dramatically during maceration. These compounds provide structure but require careful management to prevent excessive astringency.

Oxidation plays a crucial role, with controlled exposure promoting polymerization of phenolic compounds and development of tertiary aromatics. This process creates characteristic notes of dried fruit, nuts, and tea, while building age-worthy structure.

Filtration decisions significantly impact final wine style. Unfiltered wines retain more phenolic compounds and dissolved solids, contributing to texture and aging potential. However, they may show increased turbidity and require careful handling. Sulfite use varies widely, with traditional producers often relying solely on skin contact's natural antimicrobial properties, while others maintain minimal sulfite additions for stability.

Recent research has identified unique polyphenol profiles in skin-contact wines, suggesting potential health benefits similar to red wines. The extended lees contact common in orange wines also increases mannoproteins, contributing to textural complexity and mouthfeel.