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
Mělnická wine since the medieval for Pinot noir. This sort has been brought from Burgundy together with French wine growers. The wine production was very important for Prague. The vineyards produced wine for the royal court. The wine history of Prague is still present in local names, for example one the Prague quarters is called Vinohrady (the Czech word for vineyards). However, wine production is recently somewhat less intensive. Small vineyards have remained in Trója or Malá Strana, the wine grown there is quite exclusive and expensive. The typical sort is Müller Thurgau. Especially Roudnice nad Labem also has rich history of