What is the process in winemaking for taking the flavor, color, and tannin out of the grape skins?
A. The process is known as extraction. During maceration when the grape skins are steeped in the grape juice during fermentation, the extraction process pulls the flavor, color, and tannin out of the grape skins. It’s a similar process to steeping tea and gives wine the color, flavor, and structure that the winemaker desires. The challenge is to extract the right amount of these compounds so that the finished wine is well balanced. Q. Glycerin is a natural byproduct of wine fermentation. True or false? A. True. Glycerin is a chemical compound (sugar alcohol) in wine that is a natural byproduct of fermentation. Glycerin, also known as glycerol, improves wine’s quality by making it taste richer, fuller-bodied, and viscous. Although glycerin is colorless and odorless, its slightly sweet taste and syrupy texture gives the impression of silkiness on the palate. Glycerol is used in medical and pharmaceutical and personal care preparations, mainly as a means of improving smoothness, providing
