where does red velvet cake coloring come from
Red velvet cake Red Velvet cake is traditionally a red, red-brown, or "mahogany" or "maroon" colored[1] non-Dutched Cocoa, layer cake, layered with white cream cheese icing or Ermine[2] frosting (sometimes called "cooked roux" frosting). The cake is commonly served on Christmas or Valentine's Day. Common modern red velvet cake is made with red dye,[3][4] however the red color was originally due to non-Dutched anthocyanin-rich cocoa.[1]
Wine color Red drupe grapes can produce white wine if they are quickly pressed and the juice not allowed to be in contact with the skins. The color is mainly due to plant pigments, notably phenolic compounds (anthocyanidins, tannins, etc.). The color depends on the presence of acids in the wine. It is altered with wine aging by reactions between different active molecules present in the wine, these reactions generally giving rise to a browning of the wine, leading from red to a more tawny color. The use of a wooden barrel (generally oak barrels) in aging also affects the color of the wine.