hist-brewing: Red verses White

Andrew M. Hartig andrew at ccs.ucsb.edu
Wed Mar 17 15:51:18 PST 1999


Don't "white" raisins (golden?) stay "white" due to the addition of
sulphur?  Have you ever tried to make your own raisins out of green
grapes?  In my experience they tend to turn as brown as any other
raisin...

-A:

On Wed, 17 Mar 1999, Mansfield, Scott wrote:

> The wine stays white. While the fall-leaf theory is interesting, the real
> color of white grapes is "white." Just take a look at the white raisins in
> the grocery store.
> 
> Scott Mansfield
> Education Services Group
> (916) 636-4791 - voice 
> (916) 636-4589 - fax 
> scott_mansfield at uscs.com
> 
> 
> 
> -----Original Message-----
> From: Chris J. Caronna, R. Ph. [mailto:ccaronna at swbell.net]
> Sent: Wednesday, March 17, 1999 12:51 PM
> To: SCA Brewer's Info
> Subject: hist-brewing: Red verses White
> 
> 
> Greetings everyone,
> 
> I hope someone out there knows the answer to this.  It is a well known
> fact that red wine results from allowing the wine to ferment with the
> peels for a few days or until the color is dark enough.  White wine on
> the other hand ferments without the peels and therefore is yellow to
> clear.
> 
> What happens to green grapes if allowed to ferment with the peels?  My
> theory is that it still turns red.  I base this on the fact that the
> fall leaves change color when the green chlorophyll dries up or is no
> longer produced as the leaves die.  At this point, the real color (those
> reds, yellows, etc...) which were there all along are no longer masked
> by the green chlorophyl.
> 
> Is this correct?  Or do green grapes make white wine whether the peels
> are used or not.
> 
> I am doing a talk and know if I wonder about this someone else will and
> probably ask.
> 
> Thanks in advance,
> Morgan the Vintner
> ccaronna at swbell.net
> 
> 
> 
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