Some Important Food Quality Traits of Autochthonous Grape Cultivars

Table 4

Organic acid content in berries of grape cultivars (g/l).

Cultivar	Tartaric	Malic	Citric	Succinic	Fumaric
Artvin	2.114 ± 0.07f	1.320 ± 0.05e	0.844 ± 0.05a	0.545 ± 0.03ab	0.024 ± 0.01^NS
Beyaz Istanbul	3.886 ± 0.10c	2.155 ± 0.05cd	0.775 ± 0.04ab	0.532 ± 0.05ab	0.018 ± 0.01
Kirmizi Istanbul	2.960 ± 0.08e	1.720 ± 0.02d	0.715 ± 0.04b	0.368 ± 0.03ab	0.045 ± 0.01
Kara Turfanda	5.114 ± 0.11a	2.330 ± 0.03c	0.255 ± 0.03de	0.260 ± 0.04b	0.083 ± 0.02
Kutuk	4.120 ± 0.04bc	3.540 ± 0.04a	0.330 ± 0.04d	0.300 ± 0.05b	0.035 ± 0.02
Nanebur	2.870 ± 0.03e	1.402 ± 0.04de	0.650 ± 0.03c	0.505 ± 0.03ab	0.015 ± 0.01
Tokat	3.450 ± 0.04d	2.115 ± 0.05cd	0.805 ± 0.05a	0.607 ± 0.03a	0.030 ± 0.01
Razaki	4.450 ± 0.06b	2.956 ± 0.03b	0.210 ± 0.03e	0.308 ± 0.02ab	0.042 ± 0.02

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