Akademik Veri Yönetim Sistemi
MITTEILUNGEN KLOSTERNEUBURG, cilt.71, sa.2, ss.126-138, 2021 (SCI-Expanded)
Organic acids have an important effect on flavor, aroma and color in berries and wines of grapes and they also play an important role for the microbiological and biochemical stability of the wine. The variety 'Kalecik Karasi' is one of the exclusive red grape varieties of Turkey. The aim of this study is to evaluate and visualize the differences between the 23 clones of 'Kalecik Karasi' with respect to organic acids. As organic acids were considered: tartaric, malic, citric, succinic and fumaric acids. The berries of the vintages 2016 and 2017 were harvested with 23 % soluble solids and HPLC (High Performance Liquid Chromatography) was used to identify organic acid content. Using Analysis of Means (ANOM) method the mean of each group was compared to the overall or grand mean to identify statistically significant differences. Thus the differences between the 'Kalecik Karasi' clones in terms of organic acids were compared and visualized by this method. According to the results, for all organic acids, except for tartaric and fumaric acid, differences between means of clones and overall mean are statistically significant (p<0.05). Both ANOVA and ANOM can be appropriate for determining differences between the groups. However, ANOM provides a simple graphical representation for group means. Therefore, it can be concluded that this method can be suggested to visualize differences between the groups for easy interpretation.