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Molecules 2010, 15(3), 1141-1153; doi:10.3390/molecules15031141

Different Anthocyanin Profiles of the Skin and the Pulp of Yan73 (Muscat Hamburg × Alicante Bouschet) Grape Berries

Centre for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China These authors contributed equally to this work.
* Author to whom correspondence should be addressed.
Received: 28 January 2010 / Revised: 2 March 2010 / Accepted: 2 March 2010 / Published: 2 March 2010
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Yan73 is a “teinturier” red wine variety cultivated in China and used in winemaking to strengthen red wine color. Here, the anthocyanin profile in both the skin and pulp of this grape variety was analyzed by HPLC-MS. The results showed that 18 anthocyanins were detected in both the skin and the pulp, and pelargonidin-3-O-glucoside, an anthocyanin compound hardly detected in most other Vitis viniferaberries, was found. However, the contents of individual anthocyanins in the skin and the pulp were significantly different. Compared with the skin, the pulp exhibited much lower ratio of 3’,5’-substituted to 3’-substituted anthocyanins and much higher ratio of methoxylation of anthocyanin B-ring to non methoxylation, and with regard to the aromatic acylated and aliphatic acylated anthocyanins, both their contents in the skin are higher than in the pulp. The findings will provide some new insight for the tissue-specific expression and regulation of the genes involving in anthocyanin biosynthesis in grape berries.
Keywords: teinturier grape; anthocyanin; profile; skin; pulp teinturier grape; anthocyanin; profile; skin; pulp
This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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He, J.-J.; Liu, Y.-X.; Pan, Q.-H.; Cui, X.-Y.; Duan, C.-Q. Different Anthocyanin Profiles of the Skin and the Pulp of Yan73 (Muscat Hamburg × Alicante Bouschet) Grape Berries. Molecules 2010, 15, 1141-1153.

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