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 French wine it was met with enthusiastic popularity. The development of stronger, thicker bottles by British glass makers encouraged more Champagne winemakers to actively start producing sparkling wine for the lucrative British market. In the 16th and 17th century, the Dutch (particularly those from Holland and Zeeland) wielded considerable influence over the development of French wine. Their strength was their sizable merchant fleet and trading access across Northern Europe in places like the Baltic and Hanseatic states. When political conflicts between the French and English flared up, it was the Dutch who stepped in to fill the void and serve as a