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
Anjou wine own "Anjou-Gamay" AOC. Grapes from around the region can go into basic "Anjou blanc" and "Anjou Rouge" AOC wines. Wine made from the Chenin blanc grape can be dated to the 9th century in vineyards belonging to the Glanfeuil Abbey located just south of Angers in what is now Le Thoureil. Angevin wines have been held in high esteem since the Middle Ages but were mostly limited to local French markets. Unusual for the time Anjou was known for its unique winemaking technique of blending "vin de presse", the wine extracted from pressing the grapes, with the "vin de goutte"