How white wine is made

White wines are almost always made without skin contact. The grape is gently crushed and pressed immediately, separating the must (juice) from the skins before fermentation begins. This rapid separation is the key to white wine's freshness and pale colour — the skins contain tannins and pigments that would make the wine darker and more astringent. The must is then clarified (by cooling or centrifugation) to remove coarse particles. The must then ferments, often in temperature-controlled stainless steel tanks at low temperature (10–18 °C), which preserves fruity aromas. Alternatively fermentation can occur in oak barrels, adding roundness and vanilla notes. Oxygen exposure is kept minimal to preserve freshness.