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The color of wine is one of the most easily recognizable characteristics of wines. Color is also an element in wine tasting since heavy wines generally have a deeper color. The accessory traditionally used to judge the wine color was the tastevin, a shallow cup allowing one to see the color of the liquid in the dim light of a cellar. The color is an element in the classification of wines. == Color origins == The color of the wine mainly depends on the color of the drupe of the grape variety. Since pigments are localized in the exocarp (skin) of the grape drupe, not in the juice, the color of the wine depends on the method of vinification and the time the must is in contact with those skins, a process called maceration. The Teinturier grape is an exception in that it also has a pigmented pulp. The blending of two or more varieties of grapes can explain the color of certain wines, like the addition of Rubired to intensify redness. Red drupe grapes can produce white wine if they are quickly pressed and the juice not allowed to be in contact with the skins. The color is mainly due to plant pigments, notably phenolic compounds (anthocyanidins, tannins, etc.). The color depends on the presence of acids in the wine. It is altered with wine aging by reactions between different active molecules present in the wine, these reactions generally giving rise to a browning of the wine, leading from red to a more tawny color. The use of a wooden barrel (generally oak barrels) in aging also affects the color of the wine. The color of a wine can be partly due to co-pigmentation of anthocyanidins with other non-pigmented flavonoids or natural phenols (cofactors or "copigments"). Rosé wine is made by the practice of saignée (exposing wine to red grape skins for only a short period of time in order to give it a lighter feel closer to that of white wine) or by blending a white wine with a red wine. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Wine color」の詳細全文を読む スポンサード リンク
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