Red Wine Extract

I red wine extract dissolved in water and the solution was red, of course. Add a little white powder amino L-arginine and voila, it turns blue copper sulfate. God thank you, I do not drink. What reaction is it??

This is not copper sulfate to all ... if nothing else, it is not enough copper or sulfur to make the color.
The anthocyanidins in red wine are agents natural pigment that can easily change color with certain levels of pH ... you see the same kind of change color if you make muffins apple without peeling apples. When Anthocyanidins are exposed to more alkaline pH level, they are turning more of a blue / green ... Therefore baked goods with some fruit (cranberries, for example) add additional acid (like vinegar or orange, for example) so you do not see the color change. It is perfectly natural and safe to take.