Copigmentation is a phenomenon where pigmentation due to anthocyanidins is reinforced by the presence of other colorless flavonoids known as cofactors or “copigments”.
[2] The characteristic floral jade coloration of Strongylodon macrobotrys has been shown to be an example of copigmentation, a result of the presence of malvin (the anthocyanin) and saponarin (a flavone glucoside) in the ratio 1:9.
Part of the color of red wine can be due to the copigmentation phenomenon.
[4] Copigmentation is only important during the early stages of a wine's age.
Anthocyanins begin to polymerize with other wine compounds, such as hydroxycinnamic acids, tannins, glyceraldehyde or proteins, to form more complex structures with covalent C–C bonds.