Well, well, well. Candy cane wine is one I have never heard of! However, as one of my winemaking professors always said, you can ferment just about anything as long as you can find the right microbe to do it! Candy canes certainly have a sugar source (sucrose), so wine yeast will definitely chew through that sugar and turn it into alcohol. Now whether or not you like the results is up to you . . . However your question was about color loss. From my experience licking (and not fermenting) them, I seem to remember that most candy canes only have the red color on the outside. Lick the end into a sharp point (with which I loved to poke my sister) and what you’re licking is a white sugar core — you’ve sucked all that red color off. Most candy canes also are colored with food-grade artificial coloring. I’m no food additive expert but it’s no surprise to me that these colorings are not particularly stable. Because of their chemical composition under wine pH (acidity) and fermentation conditions
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