Abstract The object of this study was to investigate the influence of bagging or the combination of umbrella and bags on berry composition, especially anthocyanin accumulation, in ‘Kyoho’ (V. labruscana) berry skins. Five different colors and bag materials commonly used in production were chosen for this study: white, green, yellow, nonwoven and transparent, and the umbrellas were made of plastic material. The composition and content of anthocyanins in the berry skin of ‘Kyoho’ were analyzed by HPLC-MS. The results showed that bagging or a combination of umbrella and bags on anthocyanin concentration in ‘Kyoho’ grapes showed inconsistent effects that depended on the colors and materials of the bags and the use of an umbrella or not. Compared with the control, the inhibition effects of white, green and yellow bags on the soluble solids content and the total and individual anthocyanin concentrations in ‘Kyoho’ grapes reached significant levels; effects of green and yellow bags were the most significant among them. The plastic umbrella used in this study also presented a lower relative light intensity and produced more even-colored clusters. White, green, and yellow bags and combinations of umbrella and bags significantly increased some stable anthocyanin proportions to varying degrees, such as coumaroylated and methylated anthocyanins, compared to the control.

Abstract The anthocyanin profiles and CIELAB color values of nine wines in Vitis germplasms from southern China were compared. The results showed that the anthocyanin composition of wines from one hybrid between V. vinifera and V. labrusca (‘Moldova’), two V. labrusca varieties (‘Conquistador’ and ‘Saint-Croix’), one V. quinquangularis variety (‘Yeniang No.2’), one hybrid between V. quinquangularis and V. vinifera (‘NW196’), one V. davidii variety (‘Xiangniang No.1’) and one V. rotundifolia variety (‘Noble’) were dominated by anthocyanidin 3,5-O-diglucosides. All these were quite different from V. vinifera wines (‘Cabernet Sauvignon’ and ‘Marselan’), which were characterized by the monoglucoside and pyranoanthocyanins. 3',4',5'-substituted anthocyanins were dominant in the wines of all varieties, except ‘Noble’ wine. ‘Yeniang No.2’ (V. quinquangularis) had the highest acid, total anthocyanin concentration, and showed a more intense pigmentation with a higher proportion and concentration of coumaroylated anthocyanins. In the colorimetric analysis, ‘Yeniang No.2’ (V. quinquangularis) wine showed the most saturated red colors, followed by ‘NW196’ (V. quinquangularis). The detected chromatic characteristics of these wines were basically in accordance with their sensory evaluation.