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
Pemberton's French Wine Coca after the Civil War (Pemberton himself was addicted to the drug). http://www.collectorsweekly.com/stories/37305-pembertons-french-wine-coca-cola-prec Pemberton's French Wine Coca Pemberton's French Wine Coca was a coca wine created by the druggist John Stith Pemberton, the inventor of Coca-Cola. It was an alcoholic beverage, mixed with coca, kola nut and damiana. The original recipe contained the ingredient cocaethylene (cocaine mixed with alcohol), which was removed, just like the alcohol had before it, in 1899 because of a social stigma surrounding the rampant use of cocaine at the time. French Wine Coca was marketed mostly to upper class intellectuals, afflicted with diseases believed to have