To understand the relationship between grape color and anthocyanin, content and composition of anthocyanin in grape skins were investigated. 1. Based on anthocyanin composition, cultivars were classified into five types as follows; Ⅰ. Cy type ;Those having mostly cyanidin. Ⅱ. Pn+Cy type; Peonidin (more than 50%) +Cyanidin, have low 5'hydroxyl groups. Ⅲ. DI+Cy type; Delphinidin (more than 50%) +Cyanidin, have low methylated anthocyanin. Ⅳ. Cy+Pn+DI+Pt type; Those having hydroxyl and methylanted anthocyanin except malvidin. Ⅴ. Mv type; Those having mostly malvidin. 2. Anthocyanin content had effect on lightness (L*) and chroma (C*) of grape skin. Correlation was recognized between the content of anthocyanin (A) and skin lightness (L*=35.8-6.19LogA). 3. Relationship between anthocyanin composition and hue angle (H^0) of grape skin was recognized. Type Ⅰ and Ⅱ groups had high hue angle. Type V group had most low hue angle. Diglucoside ratio was not effective on hue angle. Acylated anthocyanin have a slight blue effect on grape color.