Coloring matters: locut. Grape juice is always colorless, even if it is extracted from black grapes (with the exception of grapes made from grape varieties). The coloring of the wine (coloring matters or pigments), comes from the skin of the grape (the film). The heat due to fermentation releases the coloring matter. The maceration which gives the wine its color and its tannic structure can last in a variable way depending on the type of grape to be vinified. This fermentation must be ...
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