Anthocyanins are extracted from grape skins during maceration and are responsible for the red colour of wine. Their contribution to in-mouth sensations is mainly related to their interactions with condensed tannins, which are largely responsible for wine astringency and mouthfeel-related features. Recently, the influence of several groups of polyphenols, together with other relevant non-phenolic wine constituents, was investigated in terms of their ability to modify the sensory perception of condensed tannins. The aim of this study was to investigate the influence of three acylation groups of anthocyanins (glucoside, acetylglucoside, and p-coumaroylglucoside) extracted from grape skins on in-mouth related features. An extract of total anthocyanins and their individual fractions were tasted using different sensory approaches (triangle test, check-all-that apply and descriptive analysis) and compared to polyphenols extracted from grape skins and seeds. The investigated sensations were overall astringency and astringency sub-qualities, which were divided into two groups: sensation during tasting (in-mouth, particulates) and sensation after expectoration (surface smoothness). Bitterness was also studied. Anthocyanin fractions were added to skin and seed extracts and tasted as mixtures to find out if anthocyanins modify in-mouth perception. Although the anthocyanin fractions showed a low sensory impact, total anthocyanins and the glucoside fraction were perceived at the concentration ranges found in wines (400 mg/L), and they were found to influence astringency intensity and soft astringency sub-qualities, such as "velvety" and "chalky". The addition of glucoside anthocyanin (400 mg/L) to skin and seed extract (1000 mg/L) modified in-mouth perception; in particular, seed extract was perceived as being more astringent and was characterised by harsher astringency sub-qualities (surface smoothness and particulates). In contrast, the addition of glucoside anthocyanin to the skin extract led to lower surface smoothness, although the intensity of overall astringency was unchanged. These results confirm that the presence of anthocyanins can modify the perception of in- mouth sensations and interact to different extents with other polyphenols, thus leading to the modification of the intensity of astringency and its sub-qualities.