Water-soluble plant pigments that occur in many higher plants and give the flowers and fruits their red, violet, blue or blue-black colouring. They belong to the group of phenols (polyphenols), as well as to the large group of flavonoids, which number over 6,500 species. The name is derived from the Greek terms anthos (flower) and kyáneos (dark blue). Anthocyanins are the glycosides (sugar compounds) of the sugar-free anthocyanidins, the actual colouring components. The sugar molecules (glycones) cause the water solubility of the colour pigments. There are about 250 different anthocyanins. In wine, they are mainly the glycosides of cyanidin, delphinidin, malvidin, peonidin and petunidin.
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena