Grape Skin

Grape skin color is extracted from red or purple grape varieties, often as a by-product of winemaking. After pressing, the skins are collected, washed, and immediately processed to preserve their natural pigment content—primarily anthocyanins.

Extraction is done using water and acid to pull the pigments from the skins, which are then filtered, concentrated, and stabilized as liquid or powdered colorants. Grape skin color is highly valued for its deep reddish-purple tone, but like all anthocyanins, it is pH-sensitive and changes hue depending on acidity. It performs best in acidic environments and is moderately stable under cool, dark storage conditions.