What is the primary difference between red and white wine fermentation?

The primary difference between red and white wine fermentation lies in the inclusion of grape skins during the fermentation process for red wine. In red winemaking, the grape skins are kept in contact with the juice during fermentation. This contact allows the extraction of color, tannins, and aromatic compounds from the skins, which are essential for the characteristics of red wine. The presence of these components contributes to the wine's body, flavor complexity, and aging potential.

In contrast, white wine fermentation typically occurs without the grape skins. The juice is separated from the skins immediately after crushing, which results in a lighter color and different flavor profile compared to red wine. The absence of skin contact limits the extraction of tannins and color, leading to the crisp and refreshing nature often associated with white wines.

While fermentation temperatures can vary and both processes involve yeast converting sugars into alcohol, the key distinction remains the involvement of grape skins during red wine fermentation, fundamentally impacting the end product.