What colors make the wine turn burgundy

When it comes to wine, the can reveal important information about its age, variety, and even the winemaking process. One of the most intriguing associated with wine is . Burgundy wine is known for its rich, deep red hue that is often associated with elegance and sophistication. But what exactly gives wine the characteristic burgundy color?

To understand the origins of the burgundy color in wine, we must first delve into the different pigments and compounds present in grape skins. Grape skins contain a group of pigments called anthocyanins, are responsible for the red, purple, and blue hues observed in wines. These pigments are water-soluble and are more concentrated in the skins of dark-colored grape varieties, such as Pinot Noir or Nebbiolo.

The color extraction process occurs during the winemaking process, particularly during maceration. Maceration involves soaking the grape skins in the juice during fermentation. The longer the skin contact, the richer and darker the wine’s color becomes. This means that the winemaker has control over the color intensity and can influence the wine’s final shade of burgundy.

Furthermore, winemakers may also use different winemaking techniques to enhance the burgundy color. For instance, cold soaking is a technique where the grape skins are soaked in the juice at a low temperature before fermentation begins. This technique helps to extract more color compounds from the grape skins, resulting in a deeper burgundy shade.

The choice of yeast during fermentation can also influence the color of the wine. Some strains of yeast produce enzymes that break down the anthocyanins, leading to a lighter-colored wine. On the other hand, using specific yeast strains that enhance color stability can contribute to a more intense burgundy shade.

The aging process is another factor that impacts the color of wine. Over time, the pigment molecules in red wine undergo chemical reactions, which can cause the color to change. Young wines tend to be more vibrant and have a bluish tint, while older wines develop a more orange or brick-like hue. This aging process is known as the color evolution of wine and adds complexity and character to the burgundy color.

Besides the winemaking techniques and aging, the terroir and climate in which the grapes are grown can also influence the final color of the wine. Factors such as sunlight exposure, temperature fluctuations, and soil composition can all contribute to the anthocyanin levels in grapes and hence impact the shade of burgundy in the wine.

It’s important to note that the term “burgundy” is not limited to red wine alone. It is also associated with a specific wine region in France called Burgundy, known for producing world-renowned Pinot Noir and Chardonnay wines. These wines, often referred to as “Burgundy wines,” are known for their exceptional quality, complex flavors, and, of course, their deep burgundy color.

In conclusion, the burgundy color in wine is primarily due to the extraction of anthocyanin pigments from grape skins during the winemaking process. Winemaking techniques, yeast strains, aging, and the grape’s terroir all contribute to the final shade of burgundy. So, the next time you savor a glass of burgundy wine, take a moment to appreciate the artistry behind its captivating color.