Some Important Food Quality Traits of Autochthonous Grape Cultivars

Table 3

Minor phenolic compounds in berries of grape cultivars (mg/l).

Cultivar	Catechin	o-Coumaric acid	Gallic acid	Vanillic acid	Ferulic acid
Artvin	0.566 ± 0.02cd	0.711 ± 0.02a	0.190 ± 0.01c	0.240 ± 0.01a	0.081 ± 0.01^NS
Beyaz Istanbul	0.911 ± 0.05ab	0.774 ± 0.03a	0.213 ± 0.01bc	0.144 ± 0.02b	0.046 ± 0.01
Kirmizi Istanbul	0.403 ± 0.03d	0.678 ± 0.03ab	0.355 ± 0.02ab	0.215 ± 0.01ab	0.054 ± 0.01
Kara Turfanda	0.580 ± 0.02c	0.456 ± 0.02cd	0.387 ± 0.02a	0.112 ± 0.02b	0.072 ± 0.01
Kutuk	0.783 ± 0.02b	0.380 ± 0.01c	0.288 ± 0.01b	0.203 ± 0.01ab	0.045 ± 0.01
Nanebur	0.646 ± 0.03bc	0.540 ± 0.03ab	0.240 ± 0.01bc	0.186 ± 0.01ab	0.025 ± 0.01
Tokat	0.966 ± 0.05a	0.572 ± 0.03ab	0.225 ± 0.01bc	0.135 ± 0.01b	0.062 ± 0.01
Razaki	0.835 ± 0.04ab	0.590 ± 0.02b	0.303 ± 0.02ab	0.177 ± 0.02ab	0.036 ± 0.01

Different letters in the same column indicate statistically significant differences ().