Because of their chemical composition under wine pH (acidity) and fermentation conditions it’s quite possible these color compounds won’t stay red, or in solution, very long.
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. . . a lot of sediment we find in wines actually forms after the wine is bottled, and is nothing that filtration can control.
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Lysozyme, Adding Sugar, and Oak Alternatives
Excluding bacteria that can eat malic acid and turn it into lactic acid is the only way to make sure you don’t get refermentation in the bottle.