Anthocyanins: the colour of red wine

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The standard

A stabilised colour binding forms when the free anthocyanins join with tannins into lasting compounds — depending on the phenolic ripeness of the berry. Without this binding, the colour fades and browns over time.

Criteria

They sit in the grape skin, not in the juice
They are drawn out during maceration
In free form they are unstable
Their colour effect also depends on the pH value

Distinction

Anthocyanins ≠ tannins: both come from the berry, yet anthocyanins carry the colour, tannins the structure. A stabilised colour binding decides whether the colour lasts, not how deep it is at the start.