Research Information System
Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi, vol.6, no.2, pp.404-414, 2019 (Peer-Reviewed Journal)
The present study was conducted to determine some quality attributes (cluster and berry weight, soluble solidcontent, pH and acidity), saturated and unsaturated fatty acid (stearic, palmitic, oleic, linoleic and linolenic acid) contents of different table and wine-stum grape (Vitis vinifera L.) cultivars in 2011 and 2012. In experiments, 4 table grape cultivars (‘Alphonse Lavallée’., ‘Cardinal’, ‘Atasarısı’and ‘Italia’) and 7 wine-stum grape (‘Narince’, ‘Hacıveli’, ‘Karaüzüm’, ‘Kargayüreği’, ‘Kızılüzüm’, ‘Turşuluk’and ‘Şiredenlik’) cultivars were used (a total of 11 cultivars). In table grapes, average cluster weight was 521 g; berry weight was 6.1 g; soluble solid content was 17.1% andacidity was 4.95 g·L-1. In winegrapecultivars, average cluster weight was 203 g, berry weight 2.5 g, soluble solid content was 19.1% and acidity was 5.68 g L-1. Totaloil content in 100 g dry seeds was 15.9 g in table grapes and 15.0 g in wine-stum grapes. As the average of two years and 11 cultivars, palmitic acid contents varied between 5.9-10.1%, stearic acid contents between 1.9-5.2%, oleic acid contents between 9.5-18.2%, linoleic acid contents between 70.9-78.4% and linolenic acid contents between 0.3-0.8%. There was a positive correlation between berry weight and stearic acid (0.9040). The dominant linoleic acid of grape seeds was negatively correlated with oleic acid (-0.8556) and stearic acid (-0.4937). Itwas concluded that oleic and linoleic acid contents could be used as an indicator of adaptation capability of white wine grape cultiva