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Int. J. Mol. Sci. 2010, 11(5), 2212-2228; doi:10.3390/ijms11052212

Anthocyanins Profile of Grape Berries of Vitis amurensis, Its Hybrids and Their Wines

College of Forestry, Northeast Forestry University, Heilongjiang Province, Harbin 150040, China
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, China
Traditional Chinese Medicine Department, Jilin Agricultural Science and Technology College, Jilin Province, Jilin 132101, China
Author to whom correspondence should be addressed.
Received: 10 February 2010 / Revised: 12 April 2010 / Accepted: 8 May 2010 / Published: 21 May 2010
(This article belongs to the Section Biochemistry, Molecular Biology and Biophysics)
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Anthocyanins are responsible for the color of grapes and wine, an important attribute of their quality. Many authors have used anthocyanins profile to classify the grape cultivars and wine authenticity. The anthocyanin profiles of grape berries of Vitis amurensis, its hybrids and their wines were analyzed by HPLC-ESI-MS/MS. The results identified 17 anthocyanins in these grape cultivars, including 11 anthocyanin monoglucosides (five pyranoanthocyanin monoglucosides and one acylated pyranoanthocyanin monoglucoside) and six anthocyanin diglucosides. Likewise, 15 kinds of anthocyanins were detected in wines, including six diglucosides and nine monoglucosides of anthocyanidins, in which four pyranoanthocyanin monoglucosides (Petunidin-3-O-glucoside-4-acetaldehyde, Malvidin-3-O-glucoside-4-pyruvic acid, Malvidin-3-O-glucoside-acetaldehyde and Peonidin-3-O-glucoside-4-pyruvic acid) were detected. In addition, a total of 14 kinds of anthocyanins including six diglucosides and eight monoglucosides of anthocyanidins were identified in skins, in which two pyranoanthocyanin monoglucosides (Peonidin-3-O-glucoside-4-pyruvic acid, Malvidin-3-O-glucoside-4-vinylphenol) and one acylated pyranoanthocyanin monoglucoside (Malvidin-3-O-(6-O-acetyl)-glucoside-4-vinylphenol) were detected. The anthocyanins profile of grape skin of V. amurensis and its hybrids consist of the anthocyanin monoglucosides, diglucosides and pyranoanthocyanins. The wines produced resulted in a slightly different anthocyanin distribution. Pelargonidin-3,5-diglucosides was first found in the skins and wines, however, no acetyl was detected in wines. The principal component analysis results suggest that the anthocyanin profiles were helpful to classify these cultivars of V. amurensis.
Keywords: anthocyanins; Vitis amurensis; wine; HPLC-ESI-MS/MS anthocyanins; Vitis amurensis; wine; HPLC-ESI-MS/MS
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Zhao, Q.; Duan, C.-Q.; Wang, J. Anthocyanins Profile of Grape Berries of Vitis amurensis, Its Hybrids and Their Wines. Int. J. Mol. Sci. 2010, 11, 2212-2228.

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