Anthocyanins are natural pigments responsible for the red, purple, and blue hues in many fruits, including grapes, which ultimately contribute to the color of red wine. Beyond coloring, anthocyanins play a critical role in the taste and texture of wine, influencing its tannic structure and aging potential. These pigments, found in the grape skins, are extracted during the winemaking process, especially during maceration, determining the wine’s depth of color and part of its antioxidant properties, which can affect the wine’s health benefits and longevity.