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
Madeira wine may officially recognise Tinta Negra on their front labels, and that all "expressions" must state their bottling date. Wines listed with "Solera" were made in a style similar to sherry, with fractional blending of wines from different vintages in a solera system. The Solera method of blending is most widely practiced in the Sherry production of Spain. However, the rules for Madeira Soleras is different. When it comes to Sherry, as wine is used for bottling, new wine is added to the barrels of older wine and this continuous addition of young wine to old would result in very little