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 the wine press colored to be of any value in Champagne production. In the 17th and 18th century, the style of winemaking in France was for heartier wines that could age and survive long transport voyages over seas. Winemaking text such as the 1803 annotated and updated edition of de Serres' "Théâtre d'Agriculture" began recommending that all fine producers employ the use of a wine press and that sometimes blending in a bit of the "vin de presse" to enhance color and body was essential to create a wine that could last. Even in Bordeaux, which was still using lagars long after Burgundy,