During maceration, which components are extracted from the grape skins?

• A. Aromas, tannins, and color
• B. Sugars only
• C. Water and acid
• D. Alcohol

Answer: (A)

Extraction during skin contact in red winemaking brings aromas, tannins, and color into the juice. When grape skins are left in contact with fermenting juice, these components diffuse out of the skins and seeds: pigments like anthocyanins provide the red color, tannins contribute structure and aging potential, and various aroma compounds shape the wine’s bouquet. Sugars are mainly in the juice itself and are extracted during crushing and fermentation, not primarily by skin contact. Water and acid are already present in the must, but their extraction isn’t the defining outcome of maceration. Alcohol is produced later by yeast during fermentation, not extracted from the skins during maceration. So the combination of aromas, tannins, and color best describes what maceration draws from the grape skins.