Rose Wines - How They Get Their Pink Color

There are three ways to produce rosé. First is to be used if the wine is rose, the main product. The red-skinned grapes are crushed and the skins are left in the juice for a short time. Then the grapes are pressed and the skins are discarded rather than left in the juice through fermentation. The skin has many of the strongly flavored tannin and other compounds, and makes it a flavor similar to white wine. The longer the skinsleft in the juice, the darker the color of the wine.

The second possibility for the production of rosé saignée or bleeding. It is used when "wants to give growers more tannin and color on a red wine, and highlights some pink juice from the must at an early stage in a process, such as bleeding the vats known. The separated juice fermented separately so that the rose as a derivative of red wine. Because of the bleeding, it is strengthened, and the volumethe sap must be reduced. The juice is then involved in the maceration is concentrated.

The last possibility is the mixing. Blending is a simple mixture of red wine to provide color. This process is not very unusual, and in most wine growing regions now allows only Champagne. Even there, the process is not adopted by many manufacturers.
There are different types of rose wine as well. A kind of German Rosé, Rosé is made from aCollection of grape. After the Second World War there was an enthusiasm for moderately sweet rosés for mass market consumption. Some classic examples are Matu Rosé and American "Blush" wines from the 70s.

Matu Rosé is made a kind of sparkling, medium sweet wine in Portugal. In 1942 the brand was founded after World War II and resumed production. It has been structured to meet the rapidly growing northern European and North American market appeal. "The production grew rapidly in the1950s and 1960s and completed in the late 1980s by a white version, it accounted for more than 40% of Portugal's table wine exports. "

Blush Rosé wines should be originally a to white wine. In the early 70s, the demand for wine was greater than the availability of white grapes. So in order to maintain the production of white wine producers began, the white wine from red grape skin, but the skins were of contactwith the juice for too long. The concept was whiter, the better.