• Source: Wine color

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 center 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 commonly made by the practice of short maceration (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.




Color evolution


The presence of a complex mixture of anthocyanins and procyanidins can increase the stability of color in 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.
Malvidin glucoside-ethyl-catechin is a flavanol-anthocyanin adduct. Flavanol-anthocyanin adducts are formed during wine ageing through reactions between anthocyanins and tannins present in grape, with yeast metabolites such as acetaldehyde. Acetaldehyde-induced reactions yield ethyl-linked species such as malvidin glucoside-ethyl-catechin. This compound has a better color stability at pH 5.5 than malvidin-3O-glucoside. When the pH was increased from 2.2 to 5.5, the solution of the pigment became progressively more violet (λmax = 560 nm at pH 5.5), whereas similar solutions of the anthocyanin were almost colorless at pH 4.0.
The exposure of wine to oxygen in limited quantities can be beneficial to the wine. It affects color.
Castavinols are another class of colorless molecules derived from colored anthocyanin pigments.

In model solutions, colorless compounds, such as catechin, can give rise to new types of pigments. The first step is the formation of colorless dimeric compounds consisting of two flavanol units linked by carboxy-methine bridge. This is followed by the formation of xanthylium salt yellowish pigments and their ethylesters, resulting from the dehydration of the colorless dimers, followed by an oxidation process. The loss of a water molecule takes place between two A ring hydroxyl groups of the colorless dimers.




Colors


The main colors of wine are:

Gray, as in vin gris (gray wine).
Orange, as in Skin-contact wine, a white wine that has spent some time in contact with its skin, giving it a slightly darker hue.
Red wine (although this is a general term for dark wines, whose color can be as far from "red" as bluish-violet)
Rosé (meaning pinkish in French)
Tawny, as in tawny port.
White wine (light colored wine)
Yellow (or straw color), see for instance vin jaune, a special and characteristic type of white wine made in the Jura wine region in eastern France, Jurançon or Sauternes.
Other:

Burgundy (color), a shade of purplish red
Sangria (color), a color that resembles Sangría wine
Ox blood, probably referring to ancient practice of fining red wines with dry powdered blood





















Scientific color determination


The International Organisation of Vine and Wine (OIV) provides methods to assess the color of a wine using a spectrophotometer and the calculation of indices in the Lab color space.




See also


Glossary of winemaking terms
Wine (color) or burgundy (color), the color of red wine




References






External links


Wine color on www.wine-tasting-guide.com
• Source: Wine (color)

The color wine (also called bordeaux, vinous, or vinaceous) is a dark shade of red. It is a representation of the typical color of red wine.
The first recorded use of wine as a color name in English was in 1705. The word bordeaux is also sometimes used to describe this color.




Variations of the color term






= Claret

=

At right, the color claret is displayed. Claret is a representation of the average color of bordeaux wine.

Another name for this color is thus bordeaux. Bordeaux however is more widely used as a color name in European languages other than English, where claret has had longer history.
The first recorded use of claret as a color name in English was in 1547.




= Burgundy

=

Burgundy is a red color associated with the Burgundy wine of the same name, which in turn is named after the Burgundy region of France.
The first recorded use of "burgundy" as a color name in English was in 1881.




= Wine dregs

=

Wine dregs, or dregs of wine, is a deep tone of the color wine. It refers to the color of the lees of wine which settle at the bottom of a wine vessel. The first recorded use of wine dregs as a color name in English was in 1924. This color and old gold are the official colors of the Phi Delta Chi and Delta Psi fraternities.
The normalized color coordinates for wine dregs are identical to old mauve, which was first recorded as a color name in English in 1925.




Wine in human culture


Fashion

The color wine is often used in fashion for various articles of clothing.
Sports

Burgundy is the traditional color of the Venezuela national football team. The team's nickname is La Vinotinto, which roughly translates into "The Red Wine."
Claret is a popular colour for association football clubs; it is used by FC Barcelona, Aston Villa F.C., Fluminense F.C., West Ham United F.C., Burnley F.C., Northampton Town F.C., Bradford City A.F.C., Scunthorpe United F.C., and BFC Dynamo. Burgundy is being used by the Washington Commanders in the National Football League of gridiron football.
Wine is the primary color of the National Basketball Association (NBA)'s Cleveland Cavaliers, along with gold and black.




See also


List of colors




References

Kata Kunci Pencarian:

• Anggur merah
• Merah anggur
• Anggur putih
• Kalium ferosianida
• Hello Kitty
• Manarola
• Chili
• Filmografi Jennifer Lopez
• Daftar radikal Kangxi
• Jennifer Lopez
• Wine color
• Wine (color)
• Burgundy (color)
• Phenolic content in wine
• Red wine
• Rosé
• Orange wine
• Wine tasting
• Flavored fortified wine
• Port-wine stain