Thanks to its high solubility and high colouring strenght grape skin extract can be used in such small quantity as not to alter the organoleptic features of the treated product. Enocyanine is used to colour alcoholic and non-alcoholic drinks, vermouths, jams and jellies, fruit juices, ice creams, chemical products and cosmetics; it’s used by vinegar manufacturers and it’s used in the middle stage of the production of flavours and fragrances. In wine making, where allowed, the best time to use the grape skin extract is near the end of fermentation. It can, however, also be used on the finished product and in this case it’s a good practice to wait for its settlement. Anthocyanins can be added directly to jams and jellies; during cooking the process can lead to a slight darkening of the colour.