What determines the colors of wine?
The color of the wine is determined mainly by the variety of grapes used and the length of contact between the must and skins during fermentation. Red wines have a more intense color because of fermentation with the skins, which contain anthocyanins and tannins. White wines, on the other hand, are less colorful because fermentation occurs without the skins. Rosé wines are made from the short fermentation of red grapes and have a lighter color than red wines. The degree of ripeness of the grapes can also affect the color of the wine.
The degree of ripeness of the grapes
The degree of ripeness of the grapes affects not only the color, but also the taste and quality of the wine. In fact, ripe grapes contain more sugar and less acidity than unripe grapes, which can affect the fermentation rate and balance of the wine. In general, ripe grapes produce richer, fuller-bodied wines than unripe grapes. A high degree of grape ripeness can also positively affect the concentration of aromatic compounds and colorant in red grapes, while overripeness can cause a loss of acidity and freshness in wine.
Also learn how terroir influences wine production.