The skins and seeds contain substances which are needed in red wines, (such as tannins and colorants), but are not good for white wines. But most of the aromas come from the inside of the skin.
Cryoextraction makes it possible to extract the maximum amount of aroma without picking up the substances which are not required for white wine. The must, which is obtained by pressing, is cooled to 5?-8?C for between 10 and 24 hours. The cold inhibits enzyme action and means that the wine can acquire many aromatic odorants and few polyphenolics when alcoholic fermentation starts.
This gives a wine which is rich in primary aromas, those from the grape variety, poor in tannins and colour; it will be a smooth wine with an enormous range of perfumes which recall the grape from which it was made. This wine is fairly resistant to oxidation because the enzymes have been inhibited and therefore it tends to keep its colour well for a long time.