hist-brewing: Red verses White

[Eylat Poliner]

Red grapes have a red skin, most white grapes have a white (green) skin.  By
fermenting a white grape on the skins, you increase the tannins, making the wine
very astrigent and mouth-puckering.
Red wines have higher tannins, but whites generally have very low to no tannins.

Mark

"Chris J. Caronna, R. Ph." wrote:

> 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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