Wei Tan1, Mingxiu Xu1, Siqi Xie1, Yan Zhang1, Shuai Wu1, Qinyan Zou1, Qifeng Zhao2, Qingliang Li3,*
Phyton-International Journal of Experimental Botany, Vol.90, No.2, pp. 553-570, 2021, DOI:10.32604/phyton.2021.014082
Abstract 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… More >
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