Which process allows the extraction of tannins from grape skins in red wine?

Maceration is the process that allows for the extraction of tannins from grape skins in red wine. During maceration, the crushed grape skins, seeds, and stems remain in contact with the juice after crushing, enabling the water-soluble components, including tannins, pigments, and flavor compounds, to be extracted. This interaction is crucial for developing the wine's structure and depth, as tannins contribute to the wine’s astringency and aging potential.

Fermentation also plays a role in flavor development but occurs mainly with the sugars in the juice, converting them into alcohol with the help of yeast. While fermentation does involve some extraction, the primary focus during this stage is on alcohol production rather than maximizing tannin extraction.

Filtration is a clarification process that occurs after fermentation, removing solid particles from the liquid, and does not extract tannins from grape skins.

Sedimentation refers to the settling of solids after fermentation and is also related to clarification rather than the extraction of tannins during the winemaking process. Hence, maceration is specifically geared toward enhancing the tannin content during the initial stages of red wine production.