Name the process of extracting colors, flavors, and tannins from grape skins.

The process of extracting colors, flavors, and tannins from grape skins is known as maceration. During maceration, grape skins are in contact with the grape juice, allowing compounds that contribute to the wine's color and taste to be transferred into the liquid. This interaction is crucial for red winemaking, as it helps develop the structure, complexity, and richness of the wine.

Maceration typically occurs during the fermentation process but can happen before or after fermentation as well, depending on the desired style of wine. The duration and temperature of maceration impact the degree of extraction, influencing the final characteristics of the wine.

In contrast, decantation refers to the process of separating wine from sediments after aging, fermentation is the fermentation of sugars into alcohol and carbon dioxide, and filtration involves removing particulates from the wine to clarify it. Each of these processes serves different purposes in winemaking and does not directly relate to the extraction of colors, flavors, and tannins as maceration does.