DETERMINATION OF SOME QUALITY AND NUTRIENT TRAITS IN SOME LOCAL GRAPE (Vitis vinifera L)VARIETIES

Abstract

In recent years, the value of grape juice has begun to be understood more and more in our country and in the world, with the increasing efforts to determine the phenolic compounds and organic acids affecting the quality of grape and grape products and the positive effects of these compounds on human health. Seven different local grape varieties were used as herbal materials, Ercis town of Van province, Beyaz Kecimemesi, Siyah Kecimemesi, Gokuzum, Koyun Gozu, Beyaz Kismis, Kizil Uzum, Ercis Uzumu each of which has a genetic richness. Cultural and ecological factors all of the genotypes were selected from nearby plantations and cultivated cultivars with the same cultural treatments in order to eliminate the different influences from them. A series of measurements and weighing were performed on the specimens of the specimens which were in danger of being destroyed and of which there were types that could be considered as species candidates, and titratable acidity, pH, dry matter rates were determined. In determining the total phenolic and antioxidant contents, grain, fruit crust, fruit flesh and seeds were taken separately, so that phenolic and antioxidant values of grape types were determined and it was revealed that these nutrients content is more synthesized and more intense in the part of the grain. In addition, the total phenolic and antioxidant contents of the varieties were also determined. It was observed that the highest phenolic and antioxidant ratios were found in the nucleus, and the difference between the parts of the tannin was found to be statistically significant. When all of the tannins were taken into consideration, the highest total phenolic content was found in Beyaz Kismis, and the total amount of antioxidants was found in Kizil Uzum.