What is a likely effect on the red wine remaining after some juice is bled off for rosé?

What is a likely effect on the red wine remaining after some juice is bled off for rosé?

• A. It becomes more concentrated in color and tannin
• B. It loses all color
• C. It becomes less acidic
• D. It becomes lighter in body

Answer: (A)

Bleeding off juice concentrates the red wine that remains. When some juice is removed after the skins have been in contact, the skins-to-liquid ratio increases, so pigments that give color and tannins are drawn into a smaller volume. That makes the remaining red wine darker and more tannic, i.e., more concentrated in color and tannin. Acidity isn’t reduced by this process, and the wine isn’t made lighter in body; in fact, the extract concentration often leads to a firmer, fuller texture.

Bleeding off juice concentrates the red wine that remains. When some juice is removed after the skins have been in contact, the skins-to-liquid ratio increases, so pigments that give color and tannins are drawn into a smaller volume. That makes the remaining red wine darker and more tannic, i.e., more concentrated in color and tannin. Acidity isn’t reduced by this process, and the wine isn’t made lighter in body; in fact, the extract concentration often leads to a firmer, fuller texture.