In the context of wine, color plays an important role in different areas. This starts with the vineyard soil on which the grapes grow, continues with the color of the grapes, which have an immediate effect on the wine color and also has one wine review big meaning.
The different color standard wine types are White wine. Rose or red wine as well as recently Orange Wine, The color intensity or the color shade can be quite different, therefore, the wine type determination alone with the color is not always clearly possible. Because between a bright red wine and a dark rosé wine there is little difference in color. The nature of winemaking For each type of wine is very different. 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 belonging to the flavonoids anthocyanins are mainly contained in the grape skins. They are common with the red wine maceration detached or extracted and give the red wine first the color.
At first glance, red wine and white wine grapes differ mainly in the color of the grape skin, which ranges from blue to black in red wine grapes. Even dark red white wine grapes can usually give no red wine. The pulp of the berries, however, is gray to white in most red wine grapes; especially bright with the grape varieties Blue Portuguese. Gamay. Pinot Noir and Pinot Meunier (Meunier). Such grapes can at Press an almost colorless grape result. This is used in the production of white wine from dark grapes Blanc de noirs used. The so-called Teinturiersorten (Dyer's trench), however, have red (dark) flesh, resulting in particularly dark red wines. These are preferably used for blending to give a faint color to dull reds. This is already sufficient for small amounts of around 5% (see under Cuvée ).
At a wine review the color of the wine is not weighted too high because there are more important quality criteria. But it must be very pure and the wine free from residues and opacities his. The color depth plays a role especially for red wines (the darker, the more "beautiful"). In the bottle aging The color may be related to the color polymerization (Caking and precipitation of dyes) change greatly. As a rule, red wines become lighter over the years and then darker again, the white wines continuously darker. However, this is also by various criteria such as grape variety, vegetation course (see below), type of winemaking or the expansion to whom shutter and storage dependent.
Color names for red wines are blue-red, claret (burgundy), blackberry red, fire red, garnet, cardinal red, carmine (carmine), cherry red, copper red, mahogany (reddish brown), ocher, opaque (opaque), orange, purple, robe. rose, ruby red, scarlet, black, tawny (tan), purple, brick-red and vermilion, for white wines amber, pale yellow, brown, yellowish brown, yellowish green, golden, golden yellow, greenish, straw yellow, white and lemon yellow.
For color stabilization or color correction in winemaking, see beautiful (especially in the two paragraphs Gelatinschönung and color stabilization).
Both wine grapes is usually only between white and red varieties distinguished. The criterion is whether the grapes are for the production 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, purple, blue to black. Both table grapes or ornamental vines is distinguished into white, red and blue (black) varieties. For the purely optical Varieties determination due to the morphological Properties play a role, among other things, the berry color; see below molecular Genetics and DNA,
In many varieties is included in the name of the berry color, for example blanc = white, blue = blue gris = gray (actually reddish, German wine gray), noir = black, rosé = pink, rouge = red and vert = green.
The coloring of the soil provides information about its texture. For example, a reddish soil indicates iron content. This as Rotliegend or Terra Rossa designated soil is particularly suitable for red wines. See a complete list below soil type,
By the usual in the red wine preparation maceration The red dyes are dissolved out of the skin peel. There are several methods to increase this effect. See under Autovinifikation. electroporation. extraction. Maceration. mash heating. Rotofermenter and overpumping,
Some wine faults express themselves by an unusual color or opacities, Often there oxidative Responsible processes. See under Brown break. protein haze. yeast turbidity. Hochfärbigkeit. madeirisiert. Lactic acid sting. oxidation and Black break (White break).