Abstract: The composition and content of anthocyanins in wine produced from the wild grape germplasm ‘Guipu 6’ were determined by high performance liquid chromatography-mass spectrometry (HPLC-MS) at the end of alcohol fermentation and after bottle storage for 3 months and compared with those of Cabernet Sauvignon (Vitis vinifera L.) wine. The results indicated that the total anthocyanin contents of fresh and 3-month stored ‘Guipu 6’ wine were 548.94 and 427.89 g/L, which were about 1.2 and 2.7 times as high as those of their Cabernet Sauvignon counterparts, respectively. A total of 25 and 19 anthocyanins were detected in fresh and stored ‘Guipu 6’ wine, respectively. The most abundant form of anthocyanin found in ‘Guipu 6’ wine was diglucoside anthocyanins with peonidin-3,5-O-diglucoside being the most abundant. Compared with Cabernet Sauvignon wine, the 3-month stored ‘Guipu 6’ wine had higher contents of 3’,5’-substituted anthocyanins but lower contents of acylated, methylated and pyranoanthocyanins. There were significant differences in the composition and content of anthocyanins between ‘Guipu 6’ and Cabernet Sauvignon wines, which were dependent on varietal characteristics.

Key words: ‘Guipu 6’, wine, anthocyanin, high performance liquid chromatography-mass spectrometry (HPLC-MS)