How is colour obtained in the production of wine?
The extraction of colour (especially in rose and red wines) is obtained from the skins of grapes into the juice. This is called maceration: where the extracted juice (must) and the skins are kept in contact, usually by pumping over, to facilitate extraction. When the maceration process is shorter than 48 hours a rose wine is produced, whilst if it is over 48hours, red wine is produced.
