diffuse: Wines that smell and taste unstructured and unfocused are said to be diffuse. When red wines are served at too warm a temperature they often become diffuse.
It is the period when the tannic elements and the color of the skin diffuse in the fermented juice. The contact between the liquid (must) and the solids elements (skin, pips and sometimes stem) will give body and color to the wine.
flavours that are firmly woven together, not loose or diffuse, shows good potential for development
an essential element for a well-structured wine
tannins ...
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Used to describe a wine that clearly portrays all unique aspects of its flavor--fruit, floral, and mineral. The opposite would be a wine where flavors are diffused and thoroughly integrated.
The prolonged contact of the must and the sediments during fermentation; maceration is longer or shorter depending on whether one wishes to obtain a red or rosé wine. It is during maceration that the aromas and tannins are diffused.
If they are not, the wine is like an out-of-focus picture: diffused, hazy, and possibly problematic.
 See also: White, Wine, Grape, Red, Dry
  
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