Difference between revisions of "Red"

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[[File:Red Wine Glass.jpg|thumb|upright|A glass of red wine]]
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[[File:Red Wine Glass.jpg|thumb|A glass of red wine]]
 
'''Red wine''' is made from dark-colored (black) [[:Category:Varietals|varieties]]. The actual [https://en.wikipedia.org/wiki/Wine_color color of the wine] can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments (also called [https://en.wikipedia.org/wiki/Anthocyanins anthocyanins]) present in the skin of the grape; exceptions are the relatively uncommon [https://en.wikipedia.org/wiki/Teinturier teinturier] varieties, which produce a red-colored juice. Much of the red-wine production process therefore involves extraction of color and flavor components from the grape skin.
 
'''Red wine''' is made from dark-colored (black) [[:Category:Varietals|varieties]]. The actual [https://en.wikipedia.org/wiki/Wine_color color of the wine] can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments (also called [https://en.wikipedia.org/wiki/Anthocyanins anthocyanins]) present in the skin of the grape; exceptions are the relatively uncommon [https://en.wikipedia.org/wiki/Teinturier teinturier] varieties, which produce a red-colored juice. Much of the red-wine production process therefore involves extraction of color and flavor components from the grape skin.
  

Latest revision as of 12:52, 8 May 2019

File:Red Wine Glass.jpg
A glass of red wine

Red wine is made from dark-colored (black) varieties. The actual color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments (also called anthocyanins) present in the skin of the grape; exceptions are the relatively uncommon teinturier varieties, which produce a red-colored juice. Much of the red-wine production process therefore involves extraction of color and flavor components from the grape skin.


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