White grapes instead are not fermented with the skins, but rather just the juice (therefore they are crushed and then pressed to separate the juice from the skins and seeds and it is a more delicate process which means more attention is giving to clarifying the juice with special enzymes, prior to inoculate the yeast strain of the winemaker’s choice (there are more than 50 different yeast strains to choose) with the ability to produce different aromas and flavors that associate with those present in the skins and pulp of the berries.

Certain grapes are macerated with the skins for a brief period of time to accentuate the flavors, especially in the Muscat varieties such as Canelli, Orange, Alexandria, Hamburg and others.