Absolutely. Also for whites, leaving them on the skins is also done for a different style. This year I left my Sauvignon blanc on the skins for ~18 hours and today, left the Chardonnay on skins for ~5 hours. Not for light aromatic whites.That's actually a loaded question. I think your 5 to 10 day range is typical as I assume you are referring to a red wine, but truthfully the long end of the range extends out to 60 days or more. Much depends on the quality of the grapes and where they are grown, as well as what kind of wine you are trying to make. I know a winemaker that routinely makes Cabernet and leaves the wine on the skins all the way through malolactic completion. I know this is an extreme example and I'm not recommending this practice, certainly not for beginners, but just wanted to point out how much variation is possible.