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
Croatian wine Croatian wine Croatian wine (, pl. ) has a history dating back to the Ancient Greek settlers, and their wine production on the southern Dalmatian islands of Vis, Hvar and Korčula some 2,500 years ago. Like other old world wine producers, many traditional grape varieties still survive in Croatia, perfectly suited to their local wine hills. Modern wine-production methods have taken over in the larger wineries, and EU-style wine regulations have been adopted, guaranteeing the quality of the wine. There are currently over 300 geographically defined wine regions, and a strict classification system to ensure quality and origin. The majority