In winemaking, extraction refers to the amount of phenolics extracted at which stages?

• A. The amount of phenolics present in a pressed wine extracted from grape solids before, during and after fermentation.
• B. The amount of sugar extracted from grapes during fermentation.
• C. The amount of color extracted only during aging.
• D. The amount of tannins removed by fining.

Answer: (A)

Extraction in winemaking refers to how phenolics move from grape solids into the liquid as skins, seeds, and other solids are in contact with the juice. This transfer happens from the start of maceration, through pressing and fermentation, and can continue into aging. The best description is that extraction is the amount of phenolics present in the pressed wine that were extracted from grape solids before, during and after fermentation, capturing the full range of stages where these compounds enter the wine.

Sugar is not what extraction refers to here, so that option doesn’t fit. Color is extracted mainly during maceration, not only during aging, so describing extraction as occurring only during aging isn’t accurate. Fining removes phenolics rather than describes their extraction.