| The anthocyanin and non-anthocyanin phenolic compounds profiles in grapevine skins and wines from five varieties('Zuoshanyi','Zuoshaner','Shuanghong','Shuangyou' and 'Shuangfeng')of Vitis amurensis and two hybrid varieties('Zuohongyi' and 'Zuoyouhong') were investigated by HPLC-MS/MS for revealing the changes of their varieties and contents during berry development. In combination with real-time fluorescence quantitative PCR, the phenolic compounds and mRNA transcriptional level of 14 structural genes related to biosynthesis of phenolic compounds were analyzed in variety of'Shuanghong' during berry development.The results indicated that the component of anthocyanins greatly varied with grapevine varieties. A total of 15 kinds of anthocyanins including 6 diglucosides and 9 monoglucosides of anthocyanins were identified in skins, in which one acetylglucoside and one coumarylglucoside were detected. No anthocyanins were detected until veraison, and then the anthocyanins contents increased with berry development and reached the maximum at the stage of maturity. Principal component analysis showed that cyanidin, malvidin and peonidin derivatives played key roles in the composition of anthocyanins in berry skins. In addition,15 kinds of anthocyanins were detected in wines, including 6 diglucosides and 9 monoglucosides of anthocyanidins. Pelargonidin-3,5-diglucosides was first found in the skins and wines, however, no acetyl and coumaryl anthocyanin was detected in wines. Accordingly, the cyanidin, petunidin and delphinidin derivatives played crucial roles in the composition of anthocyanins in wines, as indicated by principal component analysis.A total of 18 kinds of non-anthocyanin phenolic compounds were identified in the skins during berry development, which included 3 benzoic acids,4 cinnamic acids,3 flavan-3-ols,5 flavonols and 3 resveratrols. The contents of non-anthocyanin phenolic compounds kept increasing before veraison, and decreased afterwards until 100% colored, thereafter the contents of non-anthocyanin phenolic compounds tended to increase again until maturity. The cinnamic acids, resveratrols and flavonols played crucial roles in the composition of non-anthocyanin phenolic compounds in berry skins, according to principal component analysis. There were also 30 non-anthocyanin phenolic compounds in their wines, including 5 benzoic acids,7 cinnamic acids,5 flavan-3-ols,9 flavonols and 4 resveratrols. Principal component analysis showed that the composition of non-anthocyanin phenolic compounds depended on cinnamic acids,flavan-3-ols and benzoic acids.The growth dynamics of'Shuanghong'can be fitted to a double-sigmoid curve. No anthocyanins were detected before veraison, but the anthocyanins content tended to increase in the wake of veraison and reached a peak at stage of maturity. The content of delphinidin, methoxy and monoglucoside of anthocyanins varied similar to that of anthocyanin. Benzoic acids were not detected during the 2nd and 6th week after flowering, but the contents increased from the 8th week until 100% colored, and then decreased until maturity. The contents of cinnamic acids and flavan-3-ols showed a tendency to decreasing during berry development. Resveratrols were detected only after veraison, and the contents tended to increase until maturity.The expression of structural gene in relation to biosynthesis of phenolic matters in 'Shuanghong' varied with the berry development. The genes of PAL, CHI1,F3H2, DFR,and LDOX were up-regulated from the 2nd to 4th week after flowering, down-regulated from the 6th week to veraison, and then up-regulated from veraison to maturity. The genetic transcriptional level had a positive correlation with the content of anthocyanins from veraison to maturity stage.The CHS3,RS, UFGT, GST, and OMT were down-regulated from the 2nd week during flowering and veraison stage, and then up-regulated from veraison to maturity. The genetic transcriptional level also showed a positive correlation with the content of anthocyanins from veraison to maturity stage. This positive correlation was also abserved between the RS transcriptional level and the content of resveratrols, and between OMT transcriptional level and the content of methoxyl-anthocyanins as well. F3'H expression was up-regulated from the 2nd to 4th week after flowering, down-regulated during the 6th to 8th week, and then up-regulated again from the 8th week to maturity. F3'H transcriptional level was correlated positively with the content of cyanidin anthocyanins from veraison to maturity. F3'5'H expression was down-regulated from the 2nd week after flowering to veraison stage, and then up-regulated after veraison. F3'5'H transcriptional level was correlated positively with the content of delphinidin anthocyanins from veraison to maturity. ANR expression was up-regulated from the 2nd week after flowering until the veraison stage, and then down-regulated after veraison, its transcriptional level was positively related to the content of epicatechin from the 2nd week after flowering until maturity. LAR2 expression was up-regulated from the 2nd week after flowering until the veraison stage, and then down-regulated thereafter, its transcriptional level had a positive relationship with the content of catechin since the 2nd week after flowering until maturity.
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