By Polly L. 

There are more and more colors popping up in the world of wine, making it more attractive and fashionable. But where do all these colors come from? 

而家啲葡萄酒出到五顔六色，外表望落去非常吸引！但係大家知唔知道，葡萄酒既顔色係點黎架呢？

In a natural fermentation and production process of wines, the wine colors should be in pale yellow, gold, brown, garnet, rose, purple etc. Wines in other colors like blue would be adding different pigment, which is not the natural color of the wine. 

在無添加任何色素既情況下，葡萄酒正常的顏色包括有淺黃色，金黃色，淺棕色，深褐色，寶石紅色，粉紅色，紫色，茶色等。咁最近大熱的藍色葡萄酒呢？無可否認，藍色葡萄酒中是加入藍色色素而使之變藍。所以，貪得意貪靚飲少少好啦，之後都係揀翻啲正常冇加色素既酒黎飲啦！

There would be mainly three color categories in wine, including red, white and pink. And the color of different wines comes from the grape skin. There would be a term in the wine-making process called “maceration”. It refers to extracting colors from the grape skin by punching down the grape skin into the liquid. So, for red wines, the maceration time would be long enough to extract colors from the skin. While for a rose wine, it would be a short maceration. This color extracting method would not appear in white wine making. 

好啦，講到葡萄酒既顔色，主要都係分為紅酒，白酒同埋玫瑰酒。而唔同種類既酒既顔色其實都係來自於提子皮。深紅色既葡萄酒的浸皮時間會比較長，在取得顔色的過程中，需要不斷重複地將浮在面上的葡萄皮攪拌及壓低，使取得更多既顔色。而白葡萄酒便不用多說了，去皮釀制自然就係本身提子肉的顔色了。而玫瑰酒的少女淺粉紅色是如何取得的呢？一就是浸皮時間較短，取得適量的顔色後便入瓶。二就是把紅酒和白酒混合而取得的粉紅色。但是第二個方法在歐洲多個地方都是不允許的。