The three common methods of making rosé are direct pressing, short maceration and blending.
The direct pressing method is similar to making white wine in that the juice is pressed first, separated from the skins, and then fermented. Because the pressing process involves a brief contact between the juice and the skins, from which a small amount of color is extracted, a very light-colored rosé wine can be produced. The short maceration method involves macerating the juice with the skins and pulp after the grapes have been crushed, allowing the juice to extract small amounts of pigment and tannins from the skins. The longer the maceration, the more pigments and tannins will be extracted. After maceration is complete, the pomace, such as grape skins, is removed and the must is fermented to obtain rosé wine. The blending method, in which white and red wines are blended, is absolutely forbidden in all EU countries, with the exception of rosé champagne. In some New World countries, there are some low-priced fruity rosé wines that are made in this way.Warm Tips: The latest market news is always available, please follow LuFuture.com app.
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