There are three common ways to make rose wine: direct pressing, brief maceration and blending.
The direct pressing method is similar to the brewing of white wine, that is, the first pressing, the grape juice and grape skin separation, and then fermentation.
A very pale rose wine can be produced because the juice makes brief contact with the peel during the pressing process, extracting a small amount of color from it.
The brief impregnation method is to soak the grape juice with the skin and flesh together after the grape is broken, and let the grape juice extract a small amount of pigment and tannin in the grape skin.
The longer the maceration, the more pigment and tannin will be extracted.
After impregnation, remove the pomace such as grape skin, ferment the grape juice, and get rose wine.
Mixing white and red wines is strictly banned in all EU countries, with the exception of rose champagne.
In some New World countries, some low-priced fruity rose wines are made in this way.
The latest market dynamics at any time to see, please pay attention to.
