Anthocyanins in Wine 🍇🧪

🧪Anthocyanins are phenolic compounds responsible for the vibrant red color in wine. They are also present in a variety of fruits, such as blueberries, black crowberries, black beans, purple corn, and of course grapes. Generally, all black grapes contain their color pigments in the first cell layers of their skin, though there are a few exceptions, such as the tentorial varieties like Alicante Bouschet, which has anthocyanin even in its pulp.

🍷The color of anthocyanin varies depending on the acidity of the wine. At a lower pH level, it produces a bright red hue, while a higher pH can result in a blueish-purple color. When red wines are aged for longer periods, the anthocyanins react with other compounds in the wine, resulting in a brick-red color. They also increase the antioxidant capacity, which determines the aging potential of a wine. To learn more about this fascinating process, check out this video.

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