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Color Problems In My Pinot Noir
Joe Koterba — North Eastham, Massachusetts asks,
I have been making red wine from fresh grapes for a number of years, but this is my first year in which I have crushed and de-stemmed 400 pounds of Pinot Noir. These grapes came from California, and I crushed them on September 14th. After crushing, I used potassium metabisulfite to stun the wild yeast and used RC-212 to start the primary fermentation after testing the pH, acid, and Brix (24.5). The primary fermentation is moving along as it should, but the must color has me concerned. I expected to have a light red color, but I have a light brown color. What is the likely cause, and will the color change after skin exposure? Thanks for your help.