Anthocyanins of Grape and Wine

Colour changes of red wines occurring during ageing are mainly due to chemical reaction and polymerization of anthocyanins with other 

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Ribereau-Gayon, P., The anthocyanins of grapes and wines. In Anthocyanins as Food Colors (ed. P. Markakis), Academic Press, New York, 1982, p. 209. 

A statement of the problems relative to red wine color should include a description of the compounds involved which belong to plant phenolics. These compounds include the anthocyanins of grapes and the tannins which are important in the color of wines, especially old wines. 

Anthocyanins are intensely coloured plant pigments, consisting of glycosylated anthocyanidins. MS analysis of phenols, procyanidins, and anthocyanins in grapes and wines was reviewed by Flamini [79]. Some studies on the LC-MS analysis of anthocyanidins are briefly reviewed here. 

Plants contain leucoanthocyanins which convert to anthocyanins upon heating in acid. These anthocyanins were reported in grapes and wine as early as 1910 by Laborde (Agronomy and Enology Station at Bordeaux). However, only in the past 15 years has it been certain that this conversion to anthocyanins is not, from the biological point of view,... 

Gonzalez-Manzano, S. (2007). Anthocyanins and flavanols in grape and wine. Influence of the composition in the processes of copigmentation and colour stability. PhD. dissertation. University of Salamanca (Spain). 

Another very important category of glycosides is found in the grape hypoderm. These flavones, especially anthocyanins, are responsible for color in red grapes and wines (Section 6.2.3). Their heteroside nature is known to contribute to their stability. Like other phenols, (proanthocyanidins, tannins, etc.) (Section 6.2.4), they are considered to have antioxidant and antiseptic properties, as well as specific flavors. 

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