“Oenocyanin” is a tannin compound extracted from the skins of the black grapes, comprising a mixture of pigmented tannins, some anthocyanins, and other phenolics. Marketed as a food colourant, oenocyanin is a valuable source of natural pigment available from Pomace. In many countries around the world, Oenocyanin is not allowed to be used in the production of red wine since it is considered a coloring agent, even though it is a tannin obtained from grapes and has a composition more comparable to the natural tannins of wine than many oenological tannins.
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