The color may change dramatically between now and when the wine is finished.
I have a tomato wine, made with 100% red ripe tomatoes, that was golden when it was finished. No red/pink hue at all.
Much of the pigments of the fruit drop out with the sediment. Yeast nutrient isn't responsible for the color change, though. At least not that I've ever seen. I've been making wine for 20+ years, and never seen yeast nutrient permanently change the color.