The color of the wine: white

The color of the wine:

Have you ever wondered why some wines are white?

In the previous post, we explained why wine "goes red" and we discovered that it is not just a question of grape pigmentation, but also - and above all - of winemaking techniques.

So it is for white wine, which is obtained thanks to a particular vinification called "in white", that is a series of techniques which, starting from any type of grape (even red, yes!) Can obtain the white color some wine.

Follow us and find out why white is one of the possible colors of wine!

The colors, aromas and flavors of Asti, Roero and Monferrato, the Langhe. This is the claim of the Adv campaign that Duchessa Lia launched in the main media: print media, TV and radio. The wine - in fact - is a door to the wonder of its territory of origin and through colors, aromas and flavors it leads to discover the land where it is born. We have therefore decided to dedicate the articles that will be published on our Blog to the colors, aromas and flavors of wine, to tell in a simple and direct way the ability of wine to transport us on a sensory itinerary without equal.

Today we are therefore talking about the "white" color that characterizes some typical Piedmont grape varieties such as Moscato, Arneis and Cortese just to name the best known.

Well, white wine is obtained in a very similar way to red, but, in this case, maceration on the skins is avoided or drastically shortened. We have in fact understood that the color of the wine comes from the contact between the must, or the pressing of the berries, and the skins of the berries themselves. In the case of white wines this maceration - also called "pellicular" - does not take place, or the permanence of the must in contact with the skins is reduced to a time that varies between 12 and 20 hours and at a very low temperature of 10-15 ° . Red wine, on the other hand, can macerate on the skins for 4 to 7 days for young wines, up to over 20 days for aging ones.

The absence or very short stay on the skins of white wines does not allow the skins to release the coloring substances characteristic of red wines and therefore to "color" the must; the low temperatures facilitate the release of very delicate and fine aromatic substances at the base of those floral and delicately fruity aromas that distinguish the tasting of white wines. This type of vinification and cold maceration are very useful, for example, in the case of aromatic vines such as Moscato, which should keep the extraordinary sensation of freshly picked ripe grapes in the glass.

But what would happen if we left the must of a white wine to macerate on the skins for a long time?

In this case there would be important changes in the color and structure of the wines. The color would change from paper white or straw yellow to amber yellow, the more yellow the longer the maceration on the skins. The body of the wine, moreover, would immediately be more "rude", because the skins (and the seeds) would release more tannins and more vegetable scents to the wine, which would then be "sweetened" through a long aging, perhaps even in wooden barrels. The technique of macerated white wines - although very rare in Piedmont - is widely adopted in Friuli and gives rise to the so-called «Orange Wine», that is white wines with a deep color and an important structure.

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