The Colour of Rosé Wine: Origin, Evolution, and Influencing Factors
The colour of
Rosé Wine
Origin and evolution
Origin of
colour
•
Anthocyanins
•
Found in the grape skin*
Factors that
influence the colour
•
Variety
•
Yield/Harvest date
•
Contact time juice/skin- enzyme choice
•
Temperature during contact
•
SO2 levels in must ( aids colour extraction)
How to make
a pale rosé ?
•
Light coloured varieties
•
Night harvest
•
Fill up press quickly !!
•
Cool down harvest
•
Separate free run and press
Despite all this
………………
•
Active Carbon : Everyone uses but
nobody talks about.
Varieties
•
Purple tints: Syrah, Marselan, Malbec
•
Classic Pink : Cinsault , Grenache noir,
Pinot noir
•
Gris: Grenache gris
Evolution of
colour
•
OXYGEN !!!!!!!!!!
•
Oxygen speeds up anthocyanin change
•
Rosé turns salmon /orange colour.
•
Loss of SO2 in bottle- becomes darker
How to avoid
oxidation
•
Keep the wines « cloudy »
•
Inertage during transfers , filtration etc.
•
Transfers and bottling large volumes
•
Desoxygenation before bottling
•
Screwcap !!!!!
How to measure
colour of rosé
•
Before with colour standards
•
Now with a Chromameter
•
Sees like a human eye
•
We can put a figure on depth and tint
of colour
L* a* b*
Delve into the captivating world of rosé wine, uncovering its origins in anthocyanins found in grape skins, factors influencing its colour, methods to create pale rosé, and measures to avoid oxidation. Discover the evolution of colour in different varieties and learn how to accurately measure and interpret the depth and hue of rosé wine for a delightful tasting experience.
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Presentation Transcript
The colour of Ros Wine Origin and evolution
Origin of colour Anthocyanins Found in the grape skin*
Factors that influence the colour
How to make a pale ros ?
Evolution of colour
How to avoid oxidation
How to measure colour of ros
L* depth of colour 0 =black 100 = transparent a* Axis green/red the higher the figure = redder L* a* b* b* Axis blue/orange the higher the figure the more orange/oxidised the wine. Typically this figure will increase from end of harvest to 1 year after.
