Rosé wine consumption is rapidly increasing with its market share in France that has grown from 11 % to 32 % in less than 20 years. A recent trend is also to produce rosé wines with lighter colors. Varieties, terroir and technology certainly have an influence on rosé wine colors.
Polyphenols, namely anthocyanins and flavanols, are key compounds for wine color definition and taste perception (astringency and bitterness). During winemaking, several processes could influence the polyphenol composition and, therefore, the organoleptic parameters of wine.
The chemical behavior of anthocyanins is considerably affected even by slight pH variations with impor-tant implications for the winemaking as well as for the wine conservation
Condensed tannins are widely distributed in plant‐derived foods and beverages like grape, red wine, nuts, tea, apples and chocolate in which they contribute to multiple sensorial properties such as flavor, color, and taste (astringency and bitterness). During the wine making process,