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Anthocyanin Profiles in Grape Berry Skins of Different Species of Wine Grapes in Shanxi, China

Wei Tan1, Mingxiu Xu1, Siqi Xie1, Yan Zhang1, Shuai Wu1, Qinyan Zou1, Qifeng Zhao2, Qingliang Li3,*

1 College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang, 277160, China
2 Pomology Institute, Shanxi Academy of Agricultural Science, Taiyuan, 030031, China
3 College of Life Sciences, Zaozhuang University, Zaozhuang, 277160, China

* Corresponding Author: Qingliang Li. Email: email

(This article belongs to this Special Issue: Plant Secondary Metabolites: Recent Advances and Opportunities)

Phyton-International Journal of Experimental Botany 2021, 90(2), 553-570.


To understand the anthocyanin characteristics of wine grape varieties, the anthocyanin composition and content of 31 wine grape varieties were analyzed to explore the use of anthocyanins as chemical fingerprints to distinguish varieties. Results showed that a total of 21 anthocyanins were detected in the skins, including cyanidin, delphinidin, petunidin, peonidin and malvidin 3-monoglucosides (or 3,5-diglucosides) along with the corresponding acetyl and p-coumaroyl derivatives. The highest and lowest total amount of anthocyanins were detected in ‘Ruby Cabernet’ and ‘Muscat Rouge’, respectively. In the 21 Vitis vinifera grapes, there were 3~11 monoglucoside anthocyanins detected, however, there were 4 to 9 monoglucoside anthocyanins and 1~7 diglucoside anthocyanins detected in the 10 other species of grapes. Except for ‘Zhesexiang’ ‘Seibel Noir’, ‘44-6-7-1’ and ‘Beibinghong’, the contents of diglucoside anthocyanins in the other six varieties accounted for more than 52% of the total anthocyanins. Except for ‘Zhesexiang’, ‘Muscat Rouge’ and ‘Beibinghong’, the content of methylated anthocyanins accounted for more than 75% of total anthocyanins. There were significant differences in the anthocyanin types and contents in the skins among V. vinifera and other grapes. The results of the principal component analysis and the cluster classification of 31 grape varieties (lines) were nearly consistent, which suggested that anthocyanins can be used as chemical fingerprints to distinguish wine grape varieties.


Cite This Article

Tan, W., Xu, M., Xie, S., Zhang, Y., Wu, S. et al. (2021). Anthocyanin Profiles in Grape Berry Skins of Different Species of Wine Grapes in Shanxi, China. Phyton-International Journal of Experimental Botany, 90(2), 553–570.

cc This work is licensed under a Creative Commons Attribution 4.0 International License , which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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