Comparison of pickling leaf characteristics of Tayfi and Sultani Çekirdeksiz grape varieties in terms of quality criteria

This study was carried out on Sultani Çekirdeksiz grape varieties grown at the Viticulture Application and Research Center in Siirt University Kezer Campus and Tayfi grape varieties grown in Pirinçli village of Şirvan district of Siirt province. Yield parameters and physical analyzes were performed on grape leaves harvested from two varieties (Tayfi and Sultani Seedless) in three different periods (pre-bloom, post-bloom and veraison). Some physical properties, chemical analyses, color parameters and sensory properties were examined in fresh and pickled leaf samples with three different filling liquids (containing 3%, 3.5% and 4% salt concentration). In the study, when the data obtained in terms of fresh leaf yield parameters were compared, the total number of leaves harvested from Tayfi variety according to periods (pre-flowering, post-flowering and veraison) was 210.30%, respectively, compared to Sultani Çekirdeksiz variety; It was 147.14% and 169.75% more. In addition, when comparing Tayfi variety with Sultani Çekirdeksiz variety according to periods, leaf yield per vine is 214.14% respectively; 127.28% and 238.35% more; The leaf area removed per vine is 179.84%, respectively; It was calculated to be 113.44% and 183.18% more. When the physical parameters measured in fresh leaves were compared according to periods, the leaf chlorophyll amount of Tayfi variety compared to Sultani Çekirdeksiz variety was 21.60%, respectively; 16.96% and 24.22% were determined less. Additionally, according to OIV standards, the shape of the leaf blade (pentagonal); number of slices (five slices); petiole pocket status (open); lower surface hairiness of the leaf blade (absent); upper surface hairiness of the leaf blade (absent); Both varieties show similar characteristics in terms of the depth (shallow) and hardness (less) of the upper side pockets in the leaf. When the chemical parameters examined in fresh leaves were compared according to periods, pH, moisture content and ash amount of Tayfi variety were higher than Sultani Çekirdeksiz variety; It was determined that the amount of SSCM and total acidity were less. When sensory analysis of pickled leaves was compared, Tayfi variety received higher scores from the panelists in terms of color, taste, odor and fibrousness than Sultani Çekirdeksiz variety. In conclusion; In the research, yield, physical, chemical and color properties of fresh leaves; In the light of the data obtained in terms of chemical, color and sensory properties of pickled leaves, it has been revealed that Tayfi grape variety leaves have superior properties as Sultani Seedless grape variety leaves, and vine leaves can be offered to consumers in the market as an alternative variety. As a result of sensory evaluations, the most ideal harvest period for Tayfi variety is before flowering; It has been determined that the most ideal filling liquid (salt concentration) is 4%. This study is the first study on the brining properties of the Tayfi variety and will form the basis for future studies. In addition, it will be possible to create areas where our women from Siirt can show their potential in this low-cost and high-return business line.