AbstractIt has previously been shown that exogenous application of p‐coumaric acid (CA), a precursor of phenolic compounds, improved stilbene production in cell cultures of Vitis amurensis. This study examines the effect of cinnamic (Cin) and caffeic (Caf) acids, which are also phenolic precursors, on stilbene biosynthesis in the cell cultures. Five stilbenes, t‐resveratrol diglucoside, t‐piceid (t‐resveratrol glucoside), t‐resveratrol, t‐ε‐viniferin, and t‐δ‐viniferin, were found in the treated and untreated cells. Cin acid increased the total stilbene production in the grape cell cultures 2.3–3.5 times in comparison with that in the untreated cells. Caf acid increased the total stilbene production by 1.8‐ to 1.9‐fold, but this increase was not considerably different from stilbene production in the untreated cells. Cin acid affected the total stilbene production via a marked increase in the content of t‐resveratrol diglucoside (up to 2.2 times), t‐piceid (up to three times), t‐resveratrol (up to 5.1 times), t‐ε‐viniferin (up to eight times), and t‐δ‐viniferin (up to 9.2 times). Transcription levels of VaSTS5, 6, 7, 8, and 10 genes considerably increased under 0.1, 0.25, and 0.5 mM Cin acid. These results indicate that Cin acid increased stilbene production in V. amurensis calli via a selective enhancement of STS gene expression.