# Wine color > Mediated Wiki article. Canonical URL: https://mediated.wiki/source/Wine_color > Markdown URL: https://mediated.wiki/source/Wine_color.md > Source: https://en.wikipedia.org/wiki/Wine_color > Source revision: 1346126268 > License: Creative Commons Attribution-ShareAlike 4.0 International (https://creativecommons.org/licenses/by-sa/4.0/) {{short description|Wine characteristic}} [[File:Tempranillowine.jpg|thumb|right|Judging color is the first step in [tasting](/source/wine_tasting) a wine.]] The '''color of wine''' is one of the most easily recognizable characteristics of [wine](/source/wine)s. [Color](/source/Color) is also an element in [wine tasting](/source/wine_tasting) since heavy wines generally have a deeper color. The [accessory](/source/wine_accessory) traditionally used to judge the wine color was the [tastevin](/source/Wine_accessory), a shallow cup allowing one to see the color of the liquid in the dim light of a [cellar](/source/Wine_cellar). The color is an element in the [classification of wine](/source/classification_of_wine)s. == Color origins == {{Multiple image|total_width=380 | image1 = White Wine Glas.jpg | image2 = Red Wine Glass.jpg | image3 = Rose Wine Glass.jpg | image4 = Port wine 777.jpg | footer = Four glasses of wine (from left to right): [white](/source/white_wine), [red](/source/red_wine), [rosé](/source/ros%C3%A9) and aged [port wine](/source/port_wine) }} The color of the wine mainly depends on the color of the [drupe](/source/drupe) of the [grape variety](/source/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](/source/vinification) and the time the [must](/source/must) is in contact with those skins, a process called [maceration](/source/Maceration_(wine)). The [Teinturier](/source/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](/source/Rubired) to intensify redness. Red drupe grapes can produce white wine if they are quickly [pressed](/source/pressed_(wine)) and the juice not allowed to be in contact with the skins. The color is mainly due to plant pigments, notably [phenolic compounds](/source/phenolic_compounds_in_wine) ([anthocyanidin](/source/anthocyanidin)s, [tannin](/source/tannins_(wine))s, etc.). The color depends on the presence of [acids in the wine](/source/acids_in_wine). It is altered with [wine aging](/source/Aging_of_wine) by reactions between different active molecules present in the wine, these reactions generally giving rise to a [browning](/source/Browning_(chemical_process)) of the wine, leading from red to a more [tawny color](/source/Tawny_(color)). The use of a wooden barrel (generally [oak](/source/Oak_(wine)) barrels) in aging also affects the color of the wine. The color of a wine can be partly due to [co-pigmentation](/source/co-pigmentation) of anthocyanidins with other non-pigmented flavonoids or natural phenols (cofactors or "copigments").{{cite journal |url=http://www4.napavalley.edu/Projects/1158/Fundamentals_of_Enology_Class/Copigmentation_Boulton.pdf |title=The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review |first=Roger |last=Boulton |journal=Am. J. Enol. Vitic. |volume=52 |issue=2 |pages=67–87 |year=2001 |doi=10.5344/ajev.2001.52.2.67 |s2cid=45892759 |access-date=2011-03-01 |archive-date=2011-07-20 |archive-url=https://web.archive.org/web/20110720011641/http://www4.napavalley.edu/Projects/1158/Fundamentals_of_Enology_Class/Copigmentation_Boulton.pdf |url-status=dead }} [Rosé](/source/Ros%C3%A9) wine is commonly made by the practice of [short maceration](/source/Ros%C3%A9) (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 [anthocyanin](/source/anthocyanin)s and [procyanidin](/source/procyanidin)s can increase the stability of color in wine.{{cite journal |title=Influence of procyanidins on the color stability of oenin solutions |first1=Malien-Aubert |last1=Céline |first2=Dangles |last2=Olivier |first3=Amiot Marie |last3=Josèphe |journal=Journal of Agricultural and Food Chemistry |year=2002 |volume=50 |issue=11 |pages=3299–3305 |doi=10.1021/jf011392b |pmid=12010001 }} As it ages, the wine undergoes chemical autoxidation reactions involving [acetaldehyde](/source/acetaldehyde) of its pigments molecules. The newly formed molecules are more stable to the effect of [pH](/source/pH) or [sulfite](/source/sulfite) [bleaching](/source/bleaching).{{cite journal |title=Effect of oxygenation on polyphenol changes occurring in the course of wine making |first1=Vessela |last1=Atanasova |first2=Hélène |last2=Fulcrand |first3=Véronique |last3=Cheynier |first4=Michel |last4=Moutounet |journal=Analytica Chimica Acta |volume=458 |year=2002 |issue=1 |pages=15–27 |doi=10.1016/S0003-2670(01)01617-8 |bibcode=2002AcAC..458...15A }} The new compounds include [pyranoanthocyanin](/source/pyranoanthocyanin)s like vitisins ([A](/source/Vitisin_A_(pyranoanthocyanin)) and [B](/source/Vitisin_B_(pyranoanthocyanin))), [pinotin](/source/pinotin)s and [portosin](/source/portosin)s and other [polymeric derived pigment](/source/anthocyanin-derived_pigment)s.{{cite journal |title=Investigations on Anthocyanins in Wines from Vitis vinifera cv. Pinotage: Factors Influencing the Formation of Pinotin A and Its Correlation with Wine Age |first1=Michael |last1=Schwarz |first2=Glenn |last2=Hofmann |first3=Peter |last3=Winterhalter |journal=[J. Agric. Food Chem.](/source/Journal_of_Agricultural_and_Food_Chemistry) |year=2004 |volume=52 |issue=3 |pages=498–504 |doi=10.1021/jf035034f |pmid=14759139 }}{{Cite journal|doi=10.1155/S1110724304404033|pmc=1082895|title=New Family of Bluish Pyranoanthocyanins|year=2004|last1=Mateus|first1=Nuno|last2=Oliveira|first2=Joana|last3=Haettich-Motta|first3=Mafalda|last4=De Freitas|first4=Victor|journal=Journal of Biomedicine and Biotechnology|volume=2004|issue=5|pages=299–305|pmid=15577193|doi-access=free}}{{Cite journal | doi = 10.1016/S0308-8146(01)00281-3 | title = Structural diversity of anthocyanin-derived pigments in port wines | year = 2002 | last1 = Mateus | first1 = Nuno | last2 = Pascual-Teresa | first2 = Sonia de | last3 = Rivas-Gonzalo | first3 = Julián C | last4 = Santos-Buelga | first4 = Celestino | last5 = De Freitas | first5 = Victor | journal = Food Chemistry | volume = 76 | issue = 3 | pages = 335–342}}{{Cite journal | doi = 10.1021/jf020943a | title = A New Class of Blue Anthocyanin-Derived Pigments Isolated from Red Wines | year = 2003 | last1 = Mateus | first1 = Nuno | last2 = Silva | first2 = Artur M. S. | last3 = Rivas-Gonzalo | first3 = Julian C. | last4 = Santos-Buelga | first4 = Celestino | last5 = De Freitas | first5 = Victor | journal = Journal of Agricultural and Food Chemistry | volume = 51 | issue = 7 | pages = 1919–23 | pmid = 12643652}} [Malvidin glucoside-ethyl-catechin](/source/Malvidin_glucoside-ethyl-catechin) is a [flavanol-anthocyanin adduct](/source/flavanol-anthocyanin_adduct).[http://www.ymdb.ca/compounds/YMDB01738 Malvidin glucoside-ethyl-catechin on Yeast Metabolome Database] Flavanol-anthocyanin adducts are formed during wine ageing through reactions between anthocyanins and tannins present in grape, with yeast metabolites such as [acetaldehyde](/source/acetaldehyde). Acetaldehyde-induced reactions yield ethyl-linked species such as malvidin glucoside-ethyl-catechin.{{Cite journal|pmid=17303275|year=2007|last1=Morata|first1=A|last2=González|first2=C|last3=Suárez-Lepe|first3=JA|title=Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids|volume=116|issue=1|pages=144–52|doi=10.1016/j.ijfoodmicro.2006.12.032|journal=International Journal of Food Microbiology}}{{Cite journal|doi=10.1016/j.aca.2005.09.040|title=Influence of structure on the ionisation constants of anthocyanin and anthocyanin-like wine pigments|year=2006|last1=Asenstorfer|first1=Robert E.|last2=Lee|first2=David F.|last3=Jones|first3=Graham P.|journal=Analytica Chimica Acta|volume=563|issue=1–2|pages=10–14|bibcode=2006AcAC..563...10A }} This compound has a better color stability at pH 5.5 than [malvidin-3''O''-glucoside](/source/Malvidin-3O-glucoside). When the pH was increased from 2.2 to 5.5, the solution of the pigment became progressively more violet (''λ''max = 560 nm at pH 5.5), whereas similar solutions of the anthocyanin were almost colorless at pH 4.0.{{Cite journal|doi=10.1021/jf001081l|title=Color and Stability of Pigments Derived from the Acetaldehyde-Mediated Condensation between Malvidin 3-''O''-Glucoside and (+)-Catechin|year=2001|last1=Escribano-Bailón|first1=Teresa|last2=Alvarez-García|first2=Marta|last3=Rivas-Gonzalo|first3=Julian C.|last4=Heredia|first4=Francisco J.|last5=Santos-Buelga|first5=Celestino|journal=Journal of Agricultural and Food Chemistry|volume=49|issue=3|pages=1213–7|pmid=11312838|hdl=10366/141044|hdl-access=free}} The exposure of wine to [oxygen in limited quantities](/source/microoxygenation) can be beneficial to the wine. It affects color.{{Cite journal | doi = 10.1016/j.aca.2009.11.049 | title = Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling | year = 2010 | last1 = Caillé | first1 = Soline | last2 = Samson | first2 = Alain | last3 = Wirth | first3 = Jérémie | last4 = Diéval | first4 = Jean-Baptiste | last5 = Vidal | first5 = Stéphane | last6 = Cheynier | first6 = Véronique | journal = Analytica Chimica Acta | volume = 660 | pages = 35–42 | pmid = 20103141 | issue = 1–2| bibcode = 2010AcAC..660...35C }} [Castavinol](/source/Castavinol)s are another class of colorless molecules derived from colored [anthocyanin](/source/anthocyanin) pigments. [[File:NJ 2.svg|thumb|Structure of [compound NJ2](/source/compound_NJ2), a xanthylium pigment found in wine]] 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](/source/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.{{Cite journal|doi=10.1046/j.1365-2621.2000.00339.x|title=Xanthylium salts formation involved in wine colour changes|year=2000|last1=Es-Safi|first1=Nour-Eddine|last2=Guernevé|first2=Christine|last3=Fulcrand|first3=Hélène|last4=Cheynier|first4=Véronique|last5=Moutounet|first5=Michel|journal=International Journal of Food Science & Technology|volume=35|pages=63–74}} == Colors == The main colors of wine are: * [Gray](/source/Gray), as in [vin gris](/source/vin_gris) (''gray wine''). * [Orange](/source/Orange_(colour)), as in [Orange wine](/source/Orange_wine), a white wine that has spent some time in contact with its skin, giving it a slightly darker hue. * [Red wine](/source/Red_wine) (although this is a general term for dark wines, whose color can be as far from "red" as bluish-violet) * [Rosé](/source/Ros%C3%A9) (meaning [pinkish](/source/pinkish) in French) * [Tawny](/source/Tawny_(color)), as in [tawny port](/source/tawny_port). * [White wine](/source/White_wine) (light colored wine) * [Yellow](/source/Yellow) (or straw color), see for instance [vin jaune](/source/vin_jaune), a special and characteristic type of white wine made in the Jura wine region in eastern France, [Jurançon](/source/Juran%C3%A7on_AOC) or [Sauternes](/source/Sauternes_(wine)). Other: * [Wine red](/source/Wine_red) ** [Burgundy (color)](/source/Burgundy_(color)), a shade of purplish red * [Sangria (color)](/source/Sangria_(color)), a color that resembles Sangría wine * Ox blood, probably referring to ancient practice of fining red wines with dry powdered blood{{Citation needed|date=May 2025}} File:Beaumes de Venise Blanc et Rosé.jpg|Glasses of [Beaumes de Venise](/source/Beaumes_de_Venise) white and [rosé](/source/ros%C3%A9) File:Copita-of-amontillado.jpg|Glass of Amontillado [sherry](/source/sherry) File:Baricelli Villa Calcinaia Vin Santo.jpg|A glass of [Vin Santo](/source/Vin_Santo) with its characteristic [amber color](/source/amber_color) File:Beringer White Zinfandel.jpg|Beringer [White Zinfandel](/source/White_Zinfandel) == Scientific color determination == The [International Organisation of Vine and Wine](/source/International_Organisation_of_Vine_and_Wine) (OIV) provides methods to assess the color of a wine using a [spectrophotometer](/source/spectrophotometer) and the calculation of indices in the [Lab color space](/source/Lab_color_space).{{Cite web |url=http://news.reseau-concept.net/pls/news/p_entree?i_sid=&i_type_edition_id=20473&i_section_id=20486&i_lang=33#Oenological_Standards |title=OIV web site |access-date=2011-03-02 |archive-date=2016-03-03 |archive-url=https://web.archive.org/web/20160303211149/http://news.reseau-concept.net/pls/news/p_entree?i_sid=&i_type_edition_id=20473&i_section_id=20486&i_lang=33#Oenological_Standards |url-status=dead }} == See also == * [Glossary of winemaking terms](/source/Glossary_of_winemaking_terms) * [Wine (color)](/source/Wine_(color)) or [burgundy (color)](/source/burgundy_(color)), the color of red wine == References == {{Reflist}} ==External links== * [http://www.wine-tastings-guide.com/wine-color.html Wine color on www.wine-tasting-guide.com] {{Wines}} {{Color topics}} {{portal bar|Drink}} wine Category:Oenology Color Category:Wine styles Category:Color in culture --- Adapted from the Wikipedia article [Wine color](https://en.wikipedia.org/wiki/Wine_color) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Wine_color?action=history)). 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