Which part of a grape is responsible for color and flavors?

The skin of the grape is responsible for the color and flavors in wine. This is because the skin contains pigments known as anthocyanins, which give red and purple grapes their distinctive colors. Additionally, the skin holds a variety of flavor compounds and tannins, which contribute significantly to the taste and structure of the wine. During the winemaking process, especially in red wine production, the grape skins are left in contact with the juice during fermentation, allowing these components to be extracted and imparted to the wine. In contrast, the pulp, seeds, and stalk do not play a significant role in contributing to the color and flavor profile of the finished wine. The pulp primarily contains sugars and water, while the seeds can add bitterness and astringency if over-extracted, and the stalk is mainly structural with a minimal influence on flavor.