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 delayed in their trading with ports along the Baltic and White Seas when they became impassable in the winter. To ward off spoilage the Dutch developed methods of fortification by adding brandy to the wine to stop fermentation and increase the life expectancy of the wine. The Dutch further introduced to the French a method of sulfuring the wines (known as "allumettes hollandaises") which has the effect of stabilizing the wine and preventing some degree of spoilage. The introduction of new Dutch winemaking techniques helped antiquated methods such as the use of lead fall into disuse. Used since the days