Blending strategies for wine color modification I: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures

•Blending for wine color improvement can be realized under different oxygen exposure.•The contribution of modifier wines can be anthocyanins, flavonols, or flavan-3-ols.•Modifier wine contributed flavan-3-ols lead to more color improvement visually.•Base wine with weak phenolic profile was more easily to be chromatically modified.