2010/09/28 by Fei He, Jizhou He, Qiu‐Hong Pan +1 · 3 citations
Agricultural and Biological Sciences · Medicine · #Fermentation and Sensory Analysis #Horticultural and Viticultural Research #Phytochemicals and Antioxidant Activities
paper · pdf · doi:10.1111/j.1755-0238.2010.00107.x
openalex publication_date 2010/09/28 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/31
Background and Aims: Anthocyanins are a group of important phenolic compounds which are responsible for the colour of red grape and wine. This study aimed to confirm the existence of pelargonidin-3-O-glucoside in Vitis vinifera grape berry skins. Methods and Results: The anthocyanin profiles in the berry skins of Cabernet Sauvignon and Pinot Noir were analysed by high performance liquid chromatography – electronic spray ionization – tandem mass spectrometry. Besides 17 anthocyanins that are commonly determined in the berries of these two varieties, pelargonidin-3-O-glucoside was also detected at trace levels. Conclusions: The mass-spectrometry evidence confirmed the existence of pelargonidin-3-O-glucoside in non-teinturier V. vinifera grapes. Significance of the Study: This finding will be beneficial for the further understanding of anthocyanin profile and its biosynthesis in grape berries.