spud > wrote:

> From what I've read using boiling water as you did helps sets the
> color of some wines.
> Do plums need boiling water to set the color?

I find it hard to believe this claim. I've never done a controlled
experiment, and I haven't heard of anyone else doing so either, but I
don't see why colour would be "set" by heat. I suspect fruit quantity
and use of pectin enzymes play a far more significant role in colour
extraction.

As far as maintaining colour is concerned:
*avoiding light exposure is critical and good advice
*minimising SO2 additions is important - as SO2 bleaches colour
*avoiding oxidation is also helpful

HTH,
Ben

Improved Winemaking
http://members.tripod.com/~BRotter/