Anthocyanins
/ˌænθoʊˈsaɪənɪnz/
Wine-chemistry, Viticulture, Enology, Wine-color, Grape-varieties•Last updated April 28, 2025
Anthocyanins are water-soluble pigments found in grapes that give red, purple, and blue colors to wine. They are primarily responsible for the color of red wines, affecting their hue, intensity, and stability over time.
Examples
- The deep purple color of a young Cabernet Sauvignon is due to high levels of anthocyanins.
- Anthocyanins in Pinot Noir grapes contribute to the wine's lighter red color compared to other red varieties.
- The color of a red wine can fade over time as anthocyanins react with other compounds in the wine.
Etymology
The term 'anthocyanin' comes from the Greek words 'anthos' (flower) and 'kyanos' (blue), first used in the late 19th century to describe pigments in plant tissues.
Usage Notes
Anthocyanins are often discussed in the context of red wine color, aging potential, and the impact of winemaking techniques on color stability and evolution.