ABSTRACT
One of the most common families of natural pigments in the plant kingdom are anthocyanins. Although anthocyanins are not pigments produced by microbial synthesis, this natural pigment is susceptible to changes caused by microbial metabolism. Condensation with fermentative metabolites during winemaking, as well as interactions with enzymes and cellular structures, modify the anthocyanins found in Vitis vinifera red grape varieties during winemaking. This pigment is prone to evolving throughout the ageing process and the specific conditions that wine is subjected to. This chapter will cover the structure and occurrence of anthocyanins in nature, as well as the biological and technological factors that contributed to their evolution and stabilization in the winemaking industry. It will also discuss their potential application as natural colorants in the food and beverage industries.
