red wine comes from phenolics in the skin called anthocyanins that react with other components in wine (such as tannins, acetaldehyde and pyruvic acid) to form polymeric pigments. The anthocyanins are extracted from the skin during the process of maceration which can last from a few hours in the case of some rosés (which usually only have 20–50 mg/L of anthocyanins) to several days in the case of most red wines (which often have in excess of 250 mg/L of anthocyanins). Anthocyanins have the ability to change into three different forms—colorless, red and blue—depending on the pH/acidity levels of the solution they are in. At wine pH (typically 2.9-4.0), most of the grape anythocyanins are in the colorless form unless they have reacted with tannins or other molecules (such as tannins also extracted from the skin as well as grape seeds, stems and from oak wine barrels) to form a stabilized pigment. So producers wishing to make rosé work to not only limit the amount of anthocyanins extracted into the wine but also limit the wine's exposure to tannins (either by less maceration time, gentle pressing of the grapes or using only stainless tanks instead of oak) as well as protective anti-oxidative winemaking techniques that limit the development of acetaldehyde and other browning pigments that could add color to the wine. According to Conseil Interprofessionnel des Vins de Provence in France, rosés in Provence display one of the different colors: melon (cantaloupe), peach, redcurrant, grapefruit, mango, mandarin. Many studies have shown that the color of wine influences consumers' perceptions about the wine. While these studies have shown that consumers tend to prefer on visual inspection the darker rosés, in blind taste tests where color could not be visually discerned (such as using black wine glasses), often consumers preferred the lighter-colored rosés. For these reasons, many rosé winemakers are mindful of the color quality of their rosé and make winemaking decisions based on this factor. This includes the extent of maceration, whether or not to do a saignee from a darker red wine and even to do a color adjustment by blending in some finished red wine in order to reach the desired color. Aromas and flavors The aromas and flavor of rosés are primarily influenced by the particular grape varieties used to produce the wine, but the method of production also plays an important part. The light, fruity character of