Extraction in Red Wine

Ever notice that some red wines actually show colour in the beading and legs? This means they’re well-extracted. During fermentation, the skins, which give reds colour, float to the surface. Keeping them submerged in the juice is the key to providing more colour. Several methods exist. “Pumping over” involves attaching a hose to an opening at the bottom of the tank and pumping the juice over the floating skins on top, thus submerging them. Some fermenters actually have mechanical paddles on top that constantly push the skins down into the juice. Occasionally, men with wooden or metal paddles simply push the skins down into the fermenting juice by hand. That’s how reds achieve better extraction.