**Abstract**

Color is one of the most important sensory attributes of a red wine, directly related to the visual acceptance and capable of modulating other sensory attributes such as odor and taste. Anthocyanins are the main compounds responsible for the color of red wines. These are flavonoid compounds that are present in the skins of the grapes and are transferred to must during the winemaking process, especially during crushing and maceration. The color of quality red wines lasts in time; however, anthocyanins are unstable compounds. The reactions and mechanisms behind the maintenance of red wine color during long aging periods are reviewed as well as the different technologies used to increase the amount of anthocyanins in young wines.

**Keywords:** wine, color, anthocyanins, polymeric compounds, copigmentation, pyranoanthocyanins
