The juice of all grapes is clear. The color of wine actually comes from the grape skins when they are left in contact with the juice during fermentation. The mixture of grape juice, pulp and skins is called “must.” During early fermentation, red wines derive their color, body, and other natural properties that determine the quality of the finished product from the must. Eventually, the pulp and skin is filtered away and discarded, leaving the wine juice.
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