Abstract: Anthocyanins are important compounds in contributing the color of red wine, which plays a crucial role in the quality of red wine. Anthocyanins are biosynthesized via phenylpropanoid-flavonoid pathway during the growing stage of wine grapes. In red wine, there are equilibria amongst anthocyanin species, and the color of red wine are closely related to the diverse structure and these species of anthocyanin. However, anthocyanins are not stable and would degrade through series of reactions including oxidation. From a winemaking perspective point of view, anthocyanins are extracted from grape skin into the wine solution upon maceration, and their concentration varies during fermentation due to the changes of fermentation condition and the composition of wine. During wine aging, anthocyanins can react with other components to form new anthocyanin derivatives. The evolution of anthocyanin derivatives as well as anthocyanins themselves lead to constant change of red wine color during wine fermentation, aging and storage. Until today, there are few literatures summarizing the origins, coloration reaction of anthocyanins in red wine, as well as their evolution in red wine production. Therefore, this paper systematically reviewed the anthocyanins in red wine regarding the above-mentioned aspects, in order to organize and provide some research and theory basis for the future investigation of coloration and anthocyanin in red wine.

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