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 Portuguese wine Lamego was fortifying his wine "during" fermentation, which had the effect of killing off the active yeast cells and leaving the wine with high levels of residual sugar. This method produced a very strong, alcoholic wine with noticeable levels of sweetness that was very successful in the English wine market. In 1693, amidst another conflict with the French, King William III of England imposed punitive levels of taxation French wine imports. This very high level of taxation, drove even more English wine merchants to the Douro. The popularity of Port, or "blackstrap" as it was sometimes known because of its