The various analysis required for the measure of the red wines color are discussed and explained : absorbance at 420, 520 and 620 nm, determination of anthocyanins, p.v.p. and ionisation index.

The part played in the absorbance at 520 nm by the free anthocyanins and the tannins-anthocyanins complex is investigated.

The study of two red wines from two vinifications and stored in barrels for six months is carried out as an application.