The composition and content of anthocyanins were surveyed by HPLC–MS in berry skin of‘NW196’（Vitis quinquangularis × V. vinifera），transcript levels of both structural and regulatory genes involved in anthocyanin synthesis confirmed by Real-time PCR，which were compared with V. vinifera L.‘Cabernet Sauvignon’. The results indicated that the‘NW196’berry skin had significantly higher total anthocyanin content than‘Cabernet Sauvignon’berry skin during late-ripening. At harvest，23 anthocyanins were detected in‘NW196’berry skins，and the berry skins of ‘NW196’contained higher proportions of monoglucoside anthocyanins than diglucoside anthocyanins during late-ripening. Delphinidin- 3-O-diglucoside was the most abundant anthocyanins in berry skin of‘NW196’，and 3’5’-substituted showed higher proportion than 3’-substituted anthocyanins. When compared with ‘Cabernet Sauvignon’，lower proportions of acylated and methylated anthocyanins detected in‘NW196’berry skins. These results suggested that the composition and content of anthocyanins in berry skins of‘NW196’and‘Cabernet Sauvignon’showed great differences，which related to the variety’s own characteristics and regulated by genes in flavonoid metabolic pathways. In addition，diglucoside anthocyanins were synthesized at the beginning of veraison.