Malvidin is one of the anthocyanidins — the aglycone pigment class behind red, purple and blue plant colours — commonly found in grapes and wines, sometimes as its glycosides (malvin, oenin), and also in other berries such as blueberries. As the dominant anthocyanin of red wine grapes (Vitis vinifera), it largely determines young red-wine colour; during ageing it participates in copigmentation and polymerisation reactions that stabilise colour into brick-red hues. Its colour expression depends strongly on pH (red in acid, colourless/blue at higher pH), sulphur dioxide bleaching and temperature, which winemakers manage through maceration, pH control and storage conditions; it is also extracted as a natural colourant.