Evaluation of Clonal Variability of Berry Phenolics in Vitis vinifera L. Cv. Kalecik Karası

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Keskin N., Kunter B., Çelik H., Kaya Ö., Keskin S.

DER ERWERBSOBSTBAU, vol.1, no.1, pp.1-8, 2022 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 1 Issue: 1
  • Publication Date: 2022
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Environment Index, Food Science & Technology Abstracts
  • Page Numbers: pp.1-8
  • Van Yüzüncü Yıl University Affiliated: Yes


In clonal grapevine populations, genetic factors may have a significant effect on the amount of phenolic compounds in
the grape berries. Thus, the capacity of the clones to produce distinctive chromatic profiles can be improved. This paper
describes the phenolic contents and composition of grape berries as well as relationships among them for Kalecik Karası
clones to reveal their wine quality potentials. Seven individual polyphenols were quantified using high-performance liquid
chromatography. The clones showed a significant difference (5.01mgkg–1 protocatechuic acid and 18.80mgkg–1 gallic
acid) in berry phenolic compounds. Cluster analysis and multidimensional scaling were performed, and results showed that
clones were clustered into three groups regarding phenolic compounds in the berries. Based on the phenolic compounds,
18 of the 23 clones were clustered into a group. Clones 16, 13, 8, and 2 were grouped together, while clone 7 was
separated from the others. Including and excluding clone 7, approximately 40% phenotypic variation and 80% similarity
were observed in ‘Kalecik Karası’ clones, respectively. There were positive correlations between clones 2, 6, 7, 9, and
13 and p-coumaric, ferulic, gallic, and protocatechuic acids, as well as between clones 3, 5, 10, 14, 15, 34, 16, 19, and
20 and q-coumaric, vanillic, and syringic acid contents. Thus, it can be stated that multivariate methods can be used for
clonal selection, and exclusive clones can be selected with high values of phenolic compounds in the future.