I think it also depends on your pears. I use these "native" pears down here in Oklahoma. The skins are bitter, and the meat is granular (these are cooking pears). I have to skin the pear before it goes into my wine. But it does make some incredibly awesome wine. I have made pear wine from bosc pears, left the skins on, and it turned out great. Either way, take the core/seeds out, and I think the skins is up to you. I also would not worry about the meat browning, as the wine gets pretty light in color by the end anyways, and I have not noticed a drop in flavor as a result. I used to add citrus, but I make pear wine in such large quantities now that I gave up on it, and am glad I did.