Yes, this is because you use the inner piece of the fruit and not the peel. The Red colour comes from the pigmentation of the peel. Both red and white grapes are colourless on the inside, the only colour is in the peel. By removing the peel you can make white wine, by not you can make red (if it's red grapes). With white grapes you dont have to remove the peel to make white wine. By making wine and not removing the pips you get an almost bitter, dry taste. (in Afrikaans it is "Frank" smaak/ taste)