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
French wine spreading Christianity and planting vineyards. During the Middle Ages, monks maintained vineyards and, more importantly, conserved wine-making knowledge and skills during that often turbulent period. Monasteries had the resources, security, and motivation to produce a steady supply of wine both for celebrating mass and generating income. During this time, the best vineyards were owned by the monasteries and their wine was considered to be superior. Over time the nobility developed extensive vineyards. However, the French Revolution led to the confiscation of many of the vineyards owned by the Church and others. The advance of the French wine industry stopped abruptly