影响葡萄酒品质的最重要因素是使用的葡萄。葡萄影响葡萄酒的风味、酒精含量、酸度，甚至影响其颜色。白葡萄酒是由白葡萄酿制而成的白葡萄，由红葡萄酿制而成。红葡萄酒和白葡萄酒的生产基本上是一样的，除了一个主要的区别:葡萄皮在发酵过程中的存在。白葡萄被压碎，葡萄汁在发酵前与皮分离。红酒是用葡萄皮发酵的。在发酵过程中提取被称为花青素和葡萄皮中的其他化合物的红色颜料，揭示葡萄酒的特征红色和其他特征(“酿酒过程”2008)。腮红或玫瑰葡萄酒的颜色是浅粉红色的，是由不经皮发酵的红葡萄酿成的。当红葡萄被压碎时，会释放出少量的色素，但不会像发酵过程中那样。
加拿大护理学代写论文:葡萄酒品质
The single most important factor that contributes to a wine's character is the grapes that are used. Grapes influence the wine's flavor, alcohol content, acidity, and even its color. White wine, which is actually straw to golden-yellow in color, is produced from white grapes, and red wine is produced from red grapes. Red and white wine production is basically the same except for one primary difference: the presence of the grape skins during fermentation. White grapes are crushed and the juice separated from the skins prior to fermentation. Red wine is fermented with the grape skins. Red pigments that are called anthocyanins and other compounds in the grape skins are extracted during the fermentation process to divulge the characteristic red color of the wine as well as other features (“The Wine Making Process” 2008). A blush or rose wine is light pink in color and is produced from red grapes not fermented with the skins. A little pigment is released when the red grapes are crushed, but not to the same extent as during fermentation.