Extraction is often used about red wine or orange wine and refers to the extraction of color and tannin from the grapes.
The color and tannins in a wine comes from the skin, seeds, and stem of the grapes. The skin provides both color and tannins and most be present during the first part of fermentation to be extracted to the wine.
Often it is necessary to repeatedly mix the skins with the fermenting juice to ensure the extraction, since the skins float to the surface and forms a so-called cap. This can be done by techniques like punching down or pumping over.
