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
Sweetness of wine for Auslese and upward. The use of Süssreserve gives a different composition of sugars in the wine in comparison to arrested fermentation. Grape must contains mainly the sugars glucose and fructose. When wine ferments, glucose is fermented at a faster rate than fructose. Thus, arresting fermentation when a significant portions of the sugars have fermented gives a wine where the residual sugar consists mainly of fructose, while the use of Süssreserve will give a wine where the sweetness comes from a mixture of glucose and fructose. According to EU regulation 753/2002, the following terms may be used on the labels