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If I recall correctly, the juice of most grapes is pretty much colorless. The skin of red grapes contains the pigment and tannins needed for red wine, but the skin of white grapes has little or no pigment or tannin. I believe the color of the wine is determined by the type of grape (some varieties have more pigment and tannin than others), the amount of time the juice is left in contact with the skins, etc.

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