Determination of sugar and organic acid composition in important native and international wine grapes produced in Turkey

In this study, concentration and distribution of sugars and organic acids were investigated in 9 white and 15 black wine grapes in 2015 vintage time which come to the fore with the wine quality in Turkey. The content of sugar and organic acids in grapes were determined by HPLC and the used method was validated. In the native and international white wine grapes (Native: Narince, Emir, Sultaniye, Dökülgen, Bornova Misketi; International: Chardonnay, Clairette, Semillion, Sauvignon Blanc) soluble dry matter between 19.4-28.2 brix, total acidity values 2.90-5.70 (as tartaric acid), pH 3.17-4.31, glucose 100.97-138.47 g/L, fructose 101.04-137.28 g/L, sucrose 0.08-0.48 g/L, total sugar 202.3-276.2 g/L, tartaric acid 3.16-6.06 g/L, malic acid 1.32-2.76 g/L, citric acid 0.096-0.452 g/L were founded. In the native and international red wine grapes (Native: Kalecik Karası, Çal Karası, Adakarası, Öküzgözü, Boğazkere, Papazkarası, Kösetevek; International: Merlot, Tempranillo, Gamay, Montepulciano, Cabernet Sauvignon, Syrah, Cabernet Franch, Cinsault) soluble dry matter between 19.0-28.2 brix, total acidity values 3.49-7.61 (as tartaric acid), pH 3.17-4.37, glucose 86.92-145.34 g/L, fructose 80.48-143.92 g/L, sucrose 0.03-0.91 g/L, total sugar 167.9-288.6 g/L, tartaric acid 3.02-5.52 g/L, malic acid 1.51-2.87 g/L, citric acid 0.045-0.218 g/L were changed. Total acidity level of wine grapes produced in Turkey was lower than the values indicated in the literature. For this reason in Turkey special care sould be given for vintage time.