Open Access

ARTICLE

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

by Wei Tan¹, Mingxiu Xu¹, Siqi Xie¹, Yan Zhang¹, Shuai Wu¹, Qinyan Zou¹, Qifeng Zhao², Qingliang Li^3,*

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:

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

Phyton-International Journal of Experimental Botany 2021, 90(2), 553-570. https://doi.org/10.32604/phyton.2021.014082

Received 31 August 2020; Accepted 06 November 2020; Issue published 07 February 2021

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 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.

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Keywords

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