Abstract: The colors of grapes and wines depend on their contents and types of anthocyanin compounds. Anthocyanins were transformed from anthocyanidins through glycosylation. So glycosylation plays an important role in the synthesis pathway of grape anthocyanin compounds. In grape berries，glycosylated anthocyanins include 3-O-glucoside and 3,5-O-diglucosides of anthocyanidins，i.e. monoglucoside anthocyanins and diglucoside anthocyanins. The compositions of glycosylated anthocyanins are one of the critical factors which determine red wine quality. In this review，the compositions of glycosylated anthocyanins in grape berries and the effects of glycosylated anthocyanins on the colours and stabilities of wines were briefly introduced. And the key enzyme genes and transcription factors of the biosynthesis of monoglucoside anthocyanins and diglucoside anthocyanins in grapes were mainly reviewed. The purpose of this review was providing references for the comprehensive revelation of biosynthetic regulation of glycosylated anthocyanins and the breeding of red wine grape cultivars with high quality.

Key words: grape, anthocyanin, glycosylation, key enzyme gene, transcription factor