Abstract

Abstract: Anthocyanins,tannins and acetaldehyde are natural ingredients of wine.More stable pigment-derivatives which canbe kept soluble and stable in ethanol of wine would be derived from these components through polymerization on optimalconditions such as proper mol ratio(catechin vs anthocyanin),temperature and acidity.With grape skin extract and littleacetaldhyde and catechin (same or higher mol ratio vs anthocyanin), the confecting red wine would obtain mauver colour andluster at pH3.5 and at room temperature after one month aging in darkness.

Key words: Red wine , Anthocyanin , Colour augmentation , Stabilization

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