The wine or berry stains are most effectively removed by acetic acid. So what is acetic acid? The most common form of acetic acid we are most familiar with is vinegar.
Here is fun fact about vinegar. Vinegar is produced through the action of bacteria or yeast-fermented brews. Vinegar can be made out of just about any plant that can be fermented to generate alcohol which is subsequently converted into acetic acid. The hero of the fermentation process is acetobacter, a small micro-organism that has the all chemical power to transform alcohol into acetic acid. Acetic acid gives vinegar its pungent smell. In ancient times it was brewed by specially trained people who treated it as a sacred substance. Some people claim that it may have been one of the first human made medicines. Its antiseptic quality helped save the lives of thousands of wounded soldiers during the Civil war.
Here are three most important factors in removing the wine or berry stains.
1) Do not apply alkali. The stain will draw oxygen from alkali and set the stain into the fabric. The detergent also has alkali substance in it so don’t wash the item until you’ve completely removed the stain.
2) Do not apply heat to it. That means, you must make sure you’ve completely removed the stain before putting the item in the dryer. Excess heat of 140 degrees F will oxidize the stain and set into the fabric.
3) Don’t wait too long. The wine stain will draw oxygen from air and start to oxidize which will set the stain into the fabric.