Effect of extended skin contact time from 1-5 days on the composition and color of three red wines from Portugieser, Seibel 7053 and Muscat Hamburg was investigated. There was no difference in alcohol, total acidity, pH, residual sugar and non-flavonoid phenol content. The nitrogen, volatile acid and flavonid phenol increased with the skin contact time. The color of wine, defined by the anthocyanin content reached maximum level within 3-5 days of skin contact. All three experimental wines showed more tendency to brownings as the extended skin contact time in which Seibel 7053 showed less susceptible to browning than the other two. The effect of aeration prior to fermentation of three white wines was also investigated. No difference in the composition of each wine except the phenolic content which was reduced by aeration was found. The color of Muscat of Alexandria and Cardinal wines which were aerated before fermentation showed lighter in color and more resistant to browning than the others, while White Malaga wine had deeper color. The white wines which were treated with pomace contact and aeration prior to fermentation were generally lower in phenolic content, lighter in color and less susceptible to browning except the Cardinal wine.