Which compounds give red wine its color?

Red wine gets its color primarily from anthocyanins, which are water-soluble pigments found in the skins of red grapes. These compounds are responsible for the various shades of red, purple, and blue that can be observed in red wines. Anthocyanins are extracted during the winemaking process when the grape skins come into contact with the juice, a process often referred to as maceration. The intensity of the color can vary depending on the grape variety, the length of the skin contact, and various other factors during fermentation.

Flavonoids, while they are present in red wine and contribute to some of the wine's sensory aspects, they are more associated with the flavor and mouthfeel rather than being the primary source of color. Terpenes are organic compounds that contribute to the aromatic profile of wines, particularly in white wines and some aromatic red varieties, but they do not play a direct role in coloring. Chlorophyll, the green pigment found in plants, is not involved in red wine production and is typically associated with white wines and the freshness of grapes. Thus, anthocyanins are indeed the specific compounds that give red wine its characteristic color.