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 styles of wine that have been adopted in other producing countries. Although some producers have benefited in recent years from rising prices and increased demand for some of the prestige wines from Burgundy and Bordeaux, the French wine industry as a whole has been influenced by a decline in domestic consumption, while internationally, it has had to compete with the increased success of many new world wines. French wine originated in the 6th century BC, with the colonization of Southern Gaul by Greek settlers. Viticulture soon flourished with the founding of the Greek colony of Marseille. Wine has been around