Anthocyanins in the context of "Anthocyanidins"

Red wine is a type of wine made from dark-colored grape varieties - (red grapes.) The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments present in the skin of the grape. Much of the red wine production process involves extraction of color and flavor components from the grape skin.

Maceration is the winemaking process where the phenolic materials of the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice (with the exceptions of teinturiers) is clear-grayish in color. In the production of white wines, maceration is either avoided or allowed only in very limited manner in the form of a short amount of skin contact with the juice prior to pressing. This is more common in the production of varietals with less natural flavor and body structure like Sauvignon blanc and Sémillon. For Rosé, red wine grapes are allowed some maceration between the skins and must, but not to the extent of red wine production.

While maceration is a technique usually associated with wine, it is used with other drinks, such as Lambic, piołunówka, Campari and crème de cassis, and also used to steep unflavored spirit with herbs for making herb-based alcohol like absinthe.

The cultivated blueberry encompasses a wide variety of cultivars developed through plant breeding from plant species of the subgenus or section Cyanococcus within the genus Vaccinium. Blueberries belong to the plant family Ericaceae. Contrary to common assumption, cultivated blueberries do not descend from the European bilberry, blueberry, or whortleberry (Vaccinium myrtillus), whose fruits stain the mouth and lips blue when eaten, but originate from North America. The coloring anthocyanins are located in the skin of the nearly spherical, blue berries; their flesh is light-colored.

Since the beginning of the 20th century, over 100 new cultivars have been developed. Cultivated blueberries are of global importance as market fruits. Before their cultivation as a fruit supplier, the cultivated blueberry had already been introduced in European landscape architecture as an ornamental plant due to its decorative autumn coloration.