Table 2.
The anthocyanin compositions (%) in the fresh and pomace skins of three grape cultivars
| NW196 | Kyoho | Cabernet Sauvignon | ||||
|---|---|---|---|---|---|---|
| Fresh | Pomace | Fresh | Pomace | Fresh | Pomace | |
| Cy | 5.29 ± 0.01a | 5.10 ± 0.00b | 2.50 ± 0.00d | 3.51 ± 0.01 c | 1.53 ± 0.00e | ND |
| Dp | 5.34 ± 0.01c | 2.22 ± 0.00d | 9.23 ± 0.00a | ND | 7.06 ± 0.00b | 2.10 ± 0.00d |
| Pt | 5.05 ± 0.01c | 1.56 ± 0.00e | 7.08 ± 0.01a | ND | 5.91 ± 0.08b | 4.09 ± 0.00d |
| Pn | 22.87 ± 0.02a | 1.68 ± 0.00f | 13.05 ± 0.02c | 22.34 ± 0.01b | 10.04 ± 0.13d | 4.71 ± 0.01e |
| Mv | 61.56 ± 0.06f | 89.43 ± 0.00a | 68.12 ± 0.04e | 74.16 ± 0.01 | 75.46 ± 0.20c | 89.10 ± 0.01b |
| 3', 4'- | 28.16 ± 0.03a | 6.79 ± 0.00e | 15.57 ± 0.03c | 25.84 ± 0.01b | 11.57 ± 0.13d | 4.71 ± 0.01f |
| 3', 4',5'- | 71.94 ± 0.03f | 93.21 ± 0.00b | 84.43 ± 0.03d | 74.16 ± 0.01e | 88.43 ± 0.13c | 95.29 ± 0.01a |
| Nonmet | 10.62 ± 0.02b | 7.32 ± 0.00d | 11.75 ± 0.01a | 3.51 ± 0.01e | 8.58 ± 0.01c | 2.10 ± 0.00f |
| Met | 89.47 ± 0.02e | 92.68 ± 0.00c | 88.25 ± 0.01f | 96.49 ± 0.01b | 91.42 ± 0.01d | 97.90 ± 0.00a |
| Monoglc | 34.08 ± 0.02d | 13.66 ± 0.00e | 59.78 ± 0.02b | 47.55 ± 0.02c | 100.00 ± 0.00a | 100.00 ± 0.00a |
| Diglc | 65.92 ± 0.02b | 86.34 ± 0.00a | 40.22 ± 0.02d | 52.45 ± 0.02c | ND | ND |
| Ac | 0.91 ± 0.00e | ND | 6.05 ± 0.00c | 3.42 ± 0.01d | 34.43 ± 0.11a | 26.29 ± 0.01b |
| Cm | 4.00 ± 0.00d | 2.82 ± 0.01e | 42.85 ± 0.07a | 28.81 ± 0.04b | 2.68 ± 0.01f | 5.46 ± 0.01c |
| Cf | 0.86 ± 0.01d | ND | 2.02 ± 0.00c | 14.24 ± 0.02a | 0.82 ± 0.00e | 2.39 ± 0.01b |
| Nonac | 94.23 ± 0.01b | 97.18 ± 0.01a | 49.08 ± 0.07f | 53.53 ± 0.04e | 62.08 ± 0.13d | 65.86 ± 0.02c |
| MA | 100.00 ± 0.00a | 98.86 ± 0.00b | 100.00 ± 0.00a | 97.47 ± 0.00c | 100.00 ± 0.00a | 85.23 ± 0.01d |
| DP | ND | 1.14 ± 0.00c | ND | 2.53 ± 0.00b | ND | 14.77 ± 0.01a |
Anthocyanidin composition: Dp delphinidin, Cy cyaniding, Pt petunidin, Pn peonidn, Mv malvidin. Hydroxylation composition: 3', 4'- dihydroxylated anthocyanins including Cy- and Pn-derivatives, 3', 4',5'- trihydroxylated anthocyanins including Dp-, Pt- and Mv-derivatives. Methylation composition: Nonmet nonmethylated anthocyanins including Dp- and Cy –derivatives, Met methylated anthocyanins including Pt-, Pn- and Mv-derivatives. Glucosylation composition: Monoglc 3-glucoside, Diglc 3-glucoside-5-glucoside. Acylation composition: Ac 6-acetyl, Cm 6-coumaroyl, Cf 6-caffeoyl, Nonac non-acylated anthocyanins. MA monomeric anthocyanins from fresh berries, DP derived pigments from fermentation. The different small letters in the same line represent significant differences (p < 0.05) existed among the samples with the same anthocyanin type