I'm making an Rhubarb wine. It's been 'dry sugared' for 3 days and the extracted syrup had a nice pink hue from the pink Rhubarb stems.
Yesterday evening I made the volume up to 5 litres and the pink hue remained. I mixed up 1tsp Pectic Enzyme, 1tsp Yeast Nutrient, and one crushed Campden tablet and stirred this in with a little water. As soon as I added these chemicals, the pink hue started to disappear, and within another 30 seconds of stirring, the diluted juice was just an off-white colour.
Any ideas what killed the colour? I'll be pitching the yeast this evening after a good aeration.
Update 11th May: Last night I pitched the yeast. This morning it's fermenting well and a pinkish-orange hue has returned. This makes me wonder if the colour-loss was due to the Yeast Nutrient and now that's being consumed, the effects are negated? Complete speculation!