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The largest wine encyclopedia in the world

23.006 Keywords • 48.226 Synonyms • 5.304 Translations • 28.313 Pronunciations

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

colour

couleur, robe (F)
colour (GB)
colore (I)
color (ES)
cor (PO)
kleur (N)

In winegrowing, color plays an important role in different areas. That starts with the Weingartenboden with an impact on the growth of the vines, continues with the color of the foliage and the color of the grapes with a direct influence on the color of the wine wine review is of great importance.

floor paint

The color of the soil provides information about its nature, which has a significant impact on growth and wine quality. For example, a reddish floor indicates iron content out. This as Rotliegend or Terra Rossa designated floor is particularly suitable for red wines. See a complete list at soil type,

leaf color

Unusual discoloration of the leaves during growth indicate leaf diseases out.

Grape color

The maturity phase of the grapes during the annual growth cycle is called veraison designated. It begins with the discoloration of the berries, which get their final color until fully ripe. Both wine grapes is usually only between white and red varieties distinguished. The criterion is whether the grapes are for the extraction of red wine or Rose (red variety) or White wine (white variety) are suitable or used. However, there is a wide range of colors in the range of White, over yellow, green, gray, brownish, pink, red, violet, blue to black. Both table grapes or ornamental vines A distinction is made between white, red and blue (black) varieties. For the purely optical Varieties determination due to the morphological Properties include the berry color plays a role; see under molecular Genetics and DNA,

Grape varieties - Fer, Grüner Veltliner, Clairette Rosé, Garnacha Blanca, Hibernal, Maiolina

With many varieties is the name of the berry color, for example blanc = white, bleu = blue. gris = gray (actually reddish, German wine gray), noir = black, rosé = pink, rouge = red and vert = green.

Color extraction & color stabilization

By the usual for the preparation of red wine maceration the red dyes are removed from the berry shells. There are several methods to increase this effect. See under Autovinifikation. electroporation. extraction. Maceration. mash heating. Rotofermenter and overpumping,

Regarding the stabilization of the wine color or a color correction during winemaking see under beautiful (especially with the two paragraphs gelatin enhancement and color stabilization).

wine Color

The standard wine types are different in color White wine. Rose or red wine as well as recently Orange Wine, The color intensity or the color shading can be quite different, so it is not always possible to determine the type of wine with the color alone. Because there is little difference in color between a light red wine and a dark rosé wine. The kind of winemaking in any case, it is very different for the individual wine types. The wine color is different in the grapes contained dyes from the large groups of carotenoids and the flavonoids certainly. The red or blue dyes of the flavonoids anthocyanins are mainly contained in the berry shells. You will find the usual for red wine maceration detached or extracted and give the red wine the color.

Color - wine types red wine, rosé, orange wine, white wine

At first glance, red wine and white wine grapes differ primarily in the berry skin color, which ranges from blue to black for red wine grapes. Even dark red white wine grapes cannot usually produce red wine. The flesh of the berries, however, is gray to white in most red wine grapes; particularly bright with the grape varieties Blue Portuguese. Gamay. Pinot Noir and Pinot Meunier (Meunier). Such grapes can Press an almost colorless one grape result. This will be the case with the production of white wine from dark grapes Blanc de noirs used. The so-called Teinturiersorten (Färbertraben), on the other hand, have red (dark) pulp, which results in particularly dark-colored red wines. These are preferably used for blending to give dark red wines a dark color. Even small amounts of around 5% are sufficient (see under Cuvée ).

At a wine review the color of the wine is not weighted too much because there are more important quality criteria. However, it must be pure and the wine must be free of residues and opacities his. The depth of color plays a role, especially for red wines (the darker, the "more beautiful"). In the bottle aging the color may be related to the polymerization (Caking and precipitation of dyes) change significantly. As a rule, red wines become lighter over the years and then darker again, the white wines continuously darker. However, this is also based on various criteria such as the grape variety, the course of vegetation (see below), the type of winemaking or the expansion, the shutter and storage dependent.

red - 8 different shades of color

Color names for red wines are blue-red, claret (wine red), blackberry red, fire red, garnet cardinal red carmine (crimson), cherry red, copper red, mahogany (red brown), ocher, opaque (opaque), orange purple robe. rose, ruby red, scarlet red, black, tawny (tan), violet, brick-red and vermilion, for white wines amber, pale yellow, brown, yellow brown, yellow green, golden, golden yellow, greenish, straw yellow, white and lemon yellow.

wine defects

Some wine faults express themselves by an unusual color or opacities, Often there are oxidative Processes responsible. See under Brown break. protein haze. yeast turbidity. Hochfärbigkeit. madeirisiert. Lactic acid sting. oxidation and Black break (White break).

Wine bottle color

The color of the bottles has not only in marketing but for the sake of durability an important meaning. Dark colors (green, brown or black) favor this; see under bottles of Color,

Grape varieties: Ursula Brühl, Doris Schneider, Julius Kühn-Institut (JKI)

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

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