Color is one of the most important quality attributes on the consumer’s acceptance of food since it gives the first impression on food quality. Natural colorants are usually extracted using either water or lower alcohols for water soluble pigments and organic solvents for lipophilic pigments. In this research, anthocyanins were extracted from grape skin by using 95 % ethanol solution. The effects of extraction time, extraction temperature, ratio of material to solvent on yield of product were investigated. Phytochemical tests were also conducted on the resultant anthocyanins. They were also identified by Thin layer Chromatography Ultraviolet Spectroscopy (UV), and Infrared Spectroscopy (IR). The optimum conditions for extraction of anthocyanins from grape skin are 50?C extraction temperature, 4 hours extraction time and material to solvent ratio 1:5 (w/v).