Abstract: Anthocyanins are important compounds contributing to the color of red wine, which play a crucial role in the quality of red wine. Anthocyanins are biosynthesized via the phenylpropanoid-flavonoid pathway during the growth of wine grapes. In red wine, there is an equilibrium among anthocyanin species, and the color of red wine is closely related to the diverse structure and morphology of anthocyanins. However, anthocyanins are not stable and could be degraded through a series of reactions including oxidation. From a winemaking perspective, anthocyanins are extracted from grape skin into the wine by maceration, and anthocyanin concentrations and color of red wine vary with changes in fermentation conditions and the composition of red wine during fermentation. During wine aging, anthocyanins can react with other components to form new anthocyanin derivatives. The evolution of anthocyanins and these derivatives can lead to constant changes in red wine color during wine fermentation, aging and storage. So far, few systematic reviews have been carried out on the origin, coloration mechanism and reactions of anthocyanins in red wine, and their evolution during the production of red wine. Therefore, this paper aims to fill this lacuna in order to provide a theoretical basis for further investigation of anthocyanins in red wine.

Key words: phenylpropanoid-flavonoid pathway; anthocyanin derivatives; oxidation; color; fermentation; aging