Re: wine stains on mahagony veneer

If you don't want to argue then check the sites that I have here for the facts. Yes some grapes do show a nice dark color outside, but once squeezed the most color they have is a pale red. The best wines do use other fruit and the ingredents are listed on some of these sites for you to see.

http://oukosher.org/index.php/articles/single/4707/

http://www.intlfoodcraft.com/natural-color.html

" Grape color extract is an aqueous solution of anthocyanin grape pigments made from Concord grapes or a dehydrated water-soluble powder of this extract. It is made by extracting the pigments from the precipitated lees formed during the storage of Concord grape juice, and it yields a red color. This can be used to color a number of non-beverage foods, including gelatin desserts, fruit fillings and some confections (21 CFR Sec. 73.169)."

"The appearance of a food product can greatly influence a consumer's purchasing decision. Many products -- such as fruit fillings, baked goods and beverages -- look unappealing without additional color. Fruit can impart color to products without the use of artificial ingredients. Consumer interest in the elimination or reduction of artificial colors has spurred growth in the supply of all natural food colors."

"Grape juice colorants come in a variety of colors: red (shades of cherry, raspberry or strawberry), purple and yellow. Their optimum pH is between 2.0 and 4.0. The typical usage level of Canandaigua's products is 0.5% or less. At this low concentration, only color and not flavor is contributed. The grape juice concentrates also have residual sulfur dioxide levels of less than 1 ppm."

"Skin contact In wine-making, leaving the grape skins in contact with the juice or wine for a period of time is used to extract flavor and color from grape skins into the grape juice or wine."