Wine color practice of saignée (exposing wine to red grape skins for only a short period of time in order to give it a lighter feel closer to that of white wine) or by blending a white wine with a red wine. The presence of a complex mixture of anthocyanins and procyanidins can increase the stability of color in wine. As it ages, the wine undergoes chemical autoxidation reactions involving acetaldehyde of its pigments molecules. The newly formed molecules are more stable to the effect of pH or sulfite bleaching. The new compounds include pyranoanthocyanins like vitisins (A and B), pinotins and
History of French wine of Hautvillers, located north of Épernay with his role including management of the abbey's vineyard holdings and the collection of tithes from the community in the form of grapes and wines. Dom Perignon took the wine from all these sources and blended them to produce a wine that fetched far higher prices than wines from other parts of Champagne. Perignon's practice of blending from several different vineyards was unique and largely unheard of till then. He also pioneered the practice of severe pruning in the vineyard to keep yields low. History of French wine The history of French wine, spans