Rhubarb wine colour lost after additives introduced

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!

Topic yeast-nutrient pectic-enzyme color campden wine homebrew

Category Mac

1
answered at

I performed my first rack on some muscadine wine. I had 5 Camden tablets crushed and diluted in jug #2. Jug #1's content was deep pink. The content in the siphon line was pink. As soon as the wine touch the Camden/water solution in Jug enter image description here#2, it turned a hazy gold color.

1
answered at

My initial guess was the Campden tablet's SO2 was the culprit and hunting around for similar stories I found this on a home brew forum:

http://www.homebrewtalk.com/showthread.php?t=267418

Observations in this thread would seem to fit with what you have experienced.

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