ArticleColor Loss in Candy Cane Wine, 23-year-old Concord, Deprived Vines, and Maple WineWritten by Alison CroweBecause 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.Already a member? Log InYou'll Also Like Article MEMBERS ONLY Fun With Filtration, When To Harvest, and Transporting Wine . . . a lot of sediment we find in wines actually forms after the wine is bottled, and is nothing that filtration can control. Article MEMBERS ONLY 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.