Evaluating the Polyphenol Profile in Three Segregating Grape (Vitis vinifera L.) Populations

Table 1

Mean values (𝑛=3) of the anthocyanin profile and total anthocyanin content (mg/g fresh skin) in Monastrell, Syrah and Cabernet, Sauvignon grapes and their hybrids.

	% del.	% cyan.	% pet.	% peon.	% malv.	% nonacylated	% acylated	% dihydrox.	% trihydrox.	Total (mg/g)
Monastrell
Mean	12.5	13.7	10.0	20.0	39.7	55.2	44.8	37.7	62.3	7.40
Syrah
Mean	7.2	3.6	8.1	10.9	68.1	49.6	50.3	16.7	83.3	15.06
CS
Mean	9.6	5.2	10.1	7.4	67.7	45.9	54.1	12.6	87.4	15.07
Barbera
Mean	9.8	3.1	13.9	4.7	68.6	65.6	34.3	7.7	92.3	14.02
Mon. × Sy. (27)^a
Mean	10.0	7.1	8.6	15.4	54.8	43.2	56.8	26.5	73.4	16.31
Minimum	5.7	3.2	6.4	6.5	29.5	46.2	29.7	13.2	46.2	3.86
Maximum	24.3	15.4	13.9	37.5	72.7	70.2	71.3	53.7	86.8	39.49
Mon. × CS. (32)^b
Mean	12.4	6.0	13.3	10.5	57.8	52.5	47.2	16.5	83.5	14.44
Minimum	7.5	3.5	9.4	5.6	44.4	35.2	31.3	9.5	68.9	4.87
Maximum	23.4	12.1	20.3	21.5	68.5	68.6	64.7	31.1	90.5	28.67
Mon. × Bar. (13)^c
Mean	10.9	7.7	13.3	16.2	51.9	72.0	28.0	23.9	76.1	12.08
Minimum	4.1	1.1	9.0	4.4	31.7	41.5	10.1	6.7	55.2	1.61
Maximum	17.0	14.6	19.7	36.4	77.9	89.8	58.5	44.7	93.3	27.88

^a,b,cThe number in parenthesis represents the number of hybrids for each crossing.
% del.: percentage of delphinidin derivatives, % cyan.: percentage of cyanidin derivatives, % pet.: percentage of petunidin derivatives, % peon.: percentage of peonidin derivatives, % malv.: percentage of malvidin derivatives, % nonacylated: percentage of nonacylated anthocyanins, % acylated.: percentage of acylated anthocyanins, % dihydrox.: percentage of dihydroxylated anthocyanins, % trihydrox.: percentage of trihydroxylated anthocyanins, and Total (mg/g): total anthocyanin content (mg per g of skin).