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 wine trade for much of the 16 and 17th century and the Catholic Church which held considerable vineyard properties until the French Revolution. Over several centuries, a number of factors contributed to the prominent influence that Great Britain has had over the French wine industry. With a cool wet climate, the British Isles have historically produced dramatically different styles of wines than the French and in quantities too small to satisfy the London market. This caused the English to look abroad for wines, using the clout of their economic and political power to their advantage. The 1152 marriage between Eleanor