Color loss after MLF

[berrycrush]

I noticed that my red wine loses a shade of color after MLF by pitching the bacteria.
http://www.flickr.com/photos/99052380@N06/11105273464/in/set-72157636326825223
I use Enoferm Alpha in the sample on the right, compare with the left sample which is the same wine without pitching any bacteria but went through MLF spontaneously. There is no difference in PH or taste.

Anyone noticed the same?

 

[tingo]

I assume you know that pH affects color, a lower pH making a more redder hue, since you stated "pH and taste are the same". But are you saying that the pH, and therefore most likely the acidity too, are the same for two different batches; one haven been inoculated with lactic bacteria and one introduced naturally?? Are these fresh grapes?

 

[berrycrush]

They are from the same batch made of fresh grapes ( Cab Sav ). The darker one is kept in a wine bottle as the control sample, and the lighter one is in a carboy pitched with Enoferm Alpha