16:23 Jul 13, 2011 

If it's a rosé, the winemaking process will almost certainly involve red(dish)-skinned grapes and a minimum of skin contact.

14:06 Jul 13, 2011 

but cannot tell the name...

13:38 Jul 13, 2011 

"Fermentation without skin contact" is another way of saying that the juice is separated from the skins as soon as possible, before it ferments, in order to avoid the transfer of harsh, bitter polyphenols to the wine. But since the cells under the grapeskin also contain aroma compounds, skin contact for white wines tends to be a matter of how much time the winemaker reckons is necessary to achieve the desired result.

Skins contain colour compounds so skin contact is necessary if you want to make a red or pink (blush, rosé) wine. However, you can make a white wine from red-skinned grapes if you remove the skins before fermentation, as in the case of sparkling wines obtained from pinot noir/nero.

As Deborah says, it would be nice to know what kind of wine your customer is making.

11:21 Jul 13, 2011 

Yes, poor, poor, insomniac wine.

No, I ask because of your comment on "no contact with the skins...leave it out". Contact with the skins affects the quality/presence of the tannins. So I was wondering if your vinter was making white wine with the "in bianco" process.

11:05 Jul 13, 2011 

however, not a silly question! It is the procedure which is "in bianco"...poor wine who cannot lay with the skins! (Silly jokes on the meaning of "in bianco"in Italian) :))

Thank you

11:02 Jul 13, 2011 

Silly question, but I'll ask it anyway :) Is your client making a rosé-type wine, meaning NOT white wine?

10:47 Jul 13, 2011 

If I find further specification in the sentence that there is no contact with the skins, just omit it?

Thanks!

10:41 Jul 13, 2011 

!