"Marc" > wrote in message
...
> I just froze the plums for about 3 weeks, then removed the pits and mashed
> them a bit. Since they got frozen, they almost turn into a purée by
> themselves after defrost. I just poured boiling water on them and
fermented
> it for about a week before transfering into secondary. No special
treatment
> for color extraction. I suppose the freezing operation and the pectic
> enzymes added to the must has something to with it. If there are ways to
> fix the color of a wine, I'm not aware of them yet, but I sure would like
to
> hear about it. But can a wine loose its color over time ?


VERY definitely. That is why wine should be kept away from oxygen and
light. There is no oxygen or light in your stomach. You know what you have
to do....



I don't know
> about that either.
>
> Marc
>
>