What are two important components extracted during the maceration of skins in red wine fermentation?

During the maceration process in red wine fermentation, two key components that are extracted from the grape skins are pigment and tannin. The pigment, primarily anthocyanins, is responsible for the color of the wine and contributes to its visual appeal. The intensity of the color in red wines is a direct result of the amount of pigment extracted during this phase.

Tanning compounds, such as tannins, are also extracted during maceration. These tannins contribute to the structure and mouthfeel of the wine, adding complexity and the potential for aging. They provide a certain astringency that can balance the sweetness and enhance the overall flavor profile of the wine.

Other components mentioned in the choices, such as sugar and glycerol or acid and alcohol, are indeed important in the overall fermentation process but are not primarily extracted from the skins during maceration. Flavor and aroma compounds can also be influenced by maceration but do not have the same level of significance as pigment and tannin when it comes to what is specifically extracted from skins. Therefore, the answer highlighting pigment and tannin reflects the key focus of the maceration process in red wine production.