Anthocyanins (from Greek anthos = flower and kyanos = blue) are the pigments responsible for the color of red wines. They are located in the skin of the berries and protect the fruits form the damages of the UV of the sun. The water-soluble anthocyanins are extracted from the grapes during the vinifications:  thanks to maceration (which allows contacts between the grape juice and the skins) and later on, through pigeage or pumping over. 

The role of anthocyanins in wine is the object of an increasing number of studies, such as this study conducted by the Australian Wine Research Institute. 

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