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- Published: 02 Jun 2009
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- Author: emimusic
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 ...). The color depends on the presence of acids in the wine. It is altered with the wine aging by reaction between the 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.
Part of the color of a wine can be due to co-pigmentation of anthocyanidins with non pigmented other flavonoids or natural phenols (cofactors or “copigments”).
Rosé wine is made by the practice of saignée or by blending a white wine with a red wine.
As it ages, the wine undergoes chemical autoxidation reactions involving acetaldehyde of its pigments molecules. The newly formed molecules are more stable to the effect of pH or sulfite bleaching. The new compounds include pyranoanthocyanins like vitisins (A and B), pinotins and portosins and other polymeric derived pigments.
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