The characterization and quantification of anthocyanins in grape cultivars of Oll‐Meoru (Vitis coignetiae×Vitis labrusca), Neut‐Meoru (Vitis coignetiae×Vitis labrusca), Muscal Bailey A. (Vitis labruscana), and Campbell Early (Vitis labrusca×V. vinifera) cultivated in Korea were carried out by partial purification through XAD‐7 column chromatography followed by C‐18 HPLC/diode array detector (DAD), HPLC/MS, and HPLC/MS/MS analyses. The column oven temperature during the reverse phase C‐18 HPLC greatly affected the separation of individual anthocyanins. The result showed that the optimum column oven temperature was 35 °C. Sixteen different anthocyanins (11 nonacylated and 5 acylated anthocyanins) were identified in the grape juices. Oll‐Meoru, Neut‐Meoru, and Muscat Bailey A (MBA) grape juices contained only nonacylated anthocyanins. Oll‐Meoru and Neut‐Meoru grape juices had same anthocyanins, but their proportions were considerably different. Peonidin 3,5‐diglucoside and malvidin 3,5‐diglucoside were the major anthocyanins in Oll‐Meoru grape juice. Delphinidin 3‐glucoside was, however, the major anthocyanin in Neut‐Meoru grape juice. Peonidin 3‐glucoside and malvidin 3‐glucoside were the most abundant anthocyanins in Muscal Bailey A grape juice. Campbell Early grape juice contained both nonacylated and acylated anthocyanins. Cyanidin 3‐(p‐coumaroyl)glucoside‐5‐glucoside and peonidin 3‐(p‐coumaroyl)glucoside‐5‐glucoside were the most abundant anthocyanins in Campbell Early grape juice. Total anthocyanin contents were greatly different in different grape jucies, with the highest in Neut‐Meoru juice (1043.5 μg/mL), followed by Oll‐Meoru (997.7 μg/mL), MBA (390.2 μg/mL), and Campbell Early (183.9 μg/mL) juices. The total anthocyanin content in Neut‐Meoru grape juice was 5.67 times higher than that in Campbell Early grape juice. This represents the 1st report on the systematic characterization and quantification of anthocyanins in the juices of these grapes cultivated in Korea.