The influence of acidifying and sulphurizing treatments on the ageing process was studied on red wines produced from different cultivars and through different technologies. The development of some chromatic indexes and the relationship between colouring intensity and ionizing anthocyanins in red wines during ageing was investigated. Whith time, sulphuring enabled to keep the best chromatic qualities as against controls, while acidification main result was the strengthening of the colour and of the ionizing degree of anthocyanins. These results, together with those found for polyphenolic components, higlighted that acidification and especially sulphuring can slow down the ageing of red wines also from the view point of chromatic qualities