Investigation of the adaptation of some local and international grapes to the ecological conditions of Malatya

This study was conducted in a farmer's vineyard consisting of two different plots in Kırlangıç neighborhood of Akçadağ district of Malatya province. The study material consisted of 15 different grapes (Haçova Dede Üzümü, Horoz Karası, Kureyş, Hekimhan Ayı Üzümü, Köhnü, İzmir Çekirdeksiz, Yalova İncisi, Alphonse Lavallee, Ata Sarısı, Elazığ Siyahı, Trakya İlkeren, Şam, Pembe Üzüm, Ağın Beyazı, Fransız Karası). In the study, phenological characteristics of the grapes, cluster length-width, cluster weight, berry length-width, must yield, color values, total soluble solid, titratable acidity, pH, total monomeric anthocyanin contents, total phenol contents, antioxidant contents, sugar profiles and organic acid contents were determined. In terms of cluster weight, Trakya İlkeren cultivar gave the highest value with 588.76 g. The lowest acid content was obtained from the Ağın Beyazı cultivar, while the highest TSS content was obtained from the Trakya İlkeren cultivar. Among the grapes, the brightest fruits were determined in İzmir Çekirdeksiz cultivar (L*=49.11), while the highest intensity in terms of color intensity was determined in Horoz Karası cultivar (C=3.82). The highest total monomeric anthocyanin content was obtained from the Köhnü cultivar, while the highest total phenolic content was obtained from the Hekimhan Ayı Üzümü genotype (417.57 mgGAE/100g). The highest antioxidant contents were obtained from Hekimhan Ayı Üzümü genotype in both methods. In terms of individual sugar contents, the highest glucose content was obtained from İzmir Çekirdeksiz with 11.94 g /100g and fructose content was obtained from Trakya İlkeren cultivar with 12.01 g /100g. The lowest tartaric acid content was found in Elazığ Siyahı with 0.50 g /100g and the highest in Horoz Karası cultivar with 1.10 g /100g. Among the grapes, Hekimhan Ayı Üzümü in terms of antioxidant and phenolic substances, Köhnü in terms of total monomeric anthocyanin content and İzmir Çekirdeksiz and Trakya İlkeren in terms of sugar content were determined to be prominent.