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
Spanish wine regions Spanish wine regions The mainstream quality wine regions in Spain are referred to as "Denominaciones de Origen" (similar to the French Appellations) and the wine they produce is regulated for quality according to specific laws. In compliance with European Commission Regulation (CE) 753/2002, Spanish wines are classified into two categories, which in turn are further classified into sub-categories depending on the strictness of the criteria applied in producing the type of wine in question: In 2006 a new "Vino de la Tierra" "super-region" was created called Viñedos de España. This was never ratified by the EU, and it was abolished