must having long or short term contact with the solid parts of the grapes (i.e. skin, seeds and sometimes the stalks) that tend to extract colouring substances, tannin, aromas and many other constituents.

mos wat vir korter of langer periodes met die soliede dele van die druiwe (i.e. doppe, pitte en soms ook die stingels) kontak het. Dit neig om kleurstowwe, tannien, aromas en baie ander bestanddele, te ekstaheer.