Anthocyanins in grapes and grape products

Crit Rev Food Sci Nutr. 1995 Jul;35(4):341-71. doi: 10.1080/10408399509527704.


The types of anthocyanins occurring in grapes, wines, and juices are described and their distribution documented. Recent work on the evaluation of red wine color during storage and aging is reviewed. Molecular interactions between anthocyanins and some of the other red wine molecules are shown to be associated with development of new pigments whose formation explains the subtle color changes and stabilization occurring on aging of red wines. A detailed description of the recovery of anthocyanins from grape pomace and production of natural red colorants is also given.

Publication types

  • Research Support, Non-U.S. Gov't
  • Review

MeSH terms

  • Anthocyanins / analysis*
  • Beverages / analysis
  • Food Preservation
  • Fruit / chemistry*
  • Time Factors
  • Wine / analysis


  • Anthocyanins