The quality of wine depends on many factors. One of the most important is the selection of appropriate and defined grape varieties. The analysis of phenolic compounds, amino acids, trace elements and isotopes of wines, used for the identification of grapes varieties, is not sufficient and requires a lengthy analysis period. The development of molecular techniques such as restriction fragment length polymorphism, random amplified polymorphic DNA and microsatellites provides opportunities for the differentiation of grape varieties. In this regard, the use of DNA extracted from must and wine appears to be a good marker for the identification of grape varieties used in wine production. In this study, DNA was extracted from grape, leaf, must and wine samples of Vitis vinifera L. cv. Cabernet Sauvignon, Merlot and Sauvignon Blanc origin and examined using different extraction methods. Of the DNA extraction methods tested, the method using absorption at 260/280 nm (with values of 0.19 and 1.92) was considered the method of choice.

The aim of the study was to investigate the quality of blended wines produced from Vitis vinifera L. Cabernet Sauvignon, Merlot and Sauvignon blanc grapes. Wines were processed according to accepted conventional methods for white and red wines. Blended wines were produced with different ranges (25, 50, 75 and 100%) of Cabernet Sauvignon, Merlot and Sauvignon blanc wines. Produced wines were evaluated for total phenols (mg/L), total tartaric esters (mg/L caffeic acid), total flavonols (mg/L quercetin), chemometric parameters such as D280%, D420%, D520%, D620%, dA%, CD%, T, CI%, R%, Y% and B%, CIELAB parameters, protein, total and volatile acidity. Analyses on an n-dimensional scale demonstrated the relationships among the wines of different grape origins and different blending ratios. On the basis of these differences, two main groups were plotted using principal component analysis and cluster analysis. The results demonstrate the possibilities of optimizing wines on the basis of defined parameters.

The total phenolic and vitamin C contents of organic table grapes were determined by spectrophotometry and HPLC, respectively, after several quality-increasing treatments were applied at véraison for two growing seasons. Cane girdling and cluster-berry thinning resulted in different responses in the cultivars. 'Red Globe' generally was found to produce the lowest quantity of total phenolics in the berries, while 'Trakya Ilkeren' was the cultivar that accumulated the highest phenolics. Vitamin C accumulation in the berries was also affected by the treatments. The effect of the treatments was inconclusive in 'Buca Razakısı'. The application of both girdling and thinning caused more accumulation of vitamin C in the 'Alphonse L.' and 'Trakya Ilkeren' berries.

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This experiment was conducted to reveal the effects of PGPR and IBA on rooting characteristics of Ramsey "Salt Creek" (Vitis champini) under the nursery. Hard wood cuttings of Ramsey were subjected to PGPR (EMA1, EMA6, EMA24, EMA MEDIA, EMA CALLUS, EMA QUICK DIP) with dipping times of 1h, 6h, 24 h. IBA concentration was 25, 2000, 4000 ppm with dipping time of 24 h in the case of long-soak method, and of 4 seconds in quick dip method. Data were recorded on specific rooting and shooting characteristic. Results obtained from treatments showed significant differences at p≤0.01 for specific rooting characteristic, like rooting rate (%), rooting degree (0-4), root length (cm), root fresh and dry weight (g) under the interaction between PGPR and IBA concentration and dipping time. The rooting rate of EMA1 was 56.7%, and was better than in IBA treatments. Rooting degree (0-4) was 3.5 with EMA1 and 3.3 with EMA MEDIA. The highest root lenght (cm) were obtained in IBA25 (37.6) EMA MEDIA (37.2) and EMA1 (34.1). The best result on fresh root weight (g) was determined with EMA1 (9.8) and EMA6 (9.5). As a conclusion, inspected rooting characteristics generally increased with the EMA1 and EMA6 treatments.

Abstract.Muscat of Bornova is a white and aromatic native grape variety of Vitis vinifera which is largely predominant in the İzmir-Manisa province of the Aegan region. In this study, the effect of three different terroirs (Kemaliye, Halilbeyli, Menderes) located in İzmir-Manisa province and two different years (2013)(2014) on the terpene compounds of Muscat of Bornova grapes were investigated. The terpene compounds were extracted by using liquid-liquid extraction method and identified and quantified by GC-MS-FID. In 2013 vintage eighteen terpene compounds were identified and quantified. The concentration of total terpene compounds in Muscat of Bornova grapes from Menderes determined 2.1 mg/l, in Halilbeyli 1.3 mg/l and in Kemaliye 1.7 mg/l. In 2014 vintage eighteen terpene compounds were identified and quantified. In 2014 a total concentration of terpene compounds decreased in grapes from Menderes and determined 1.8 mg/L, in Halilbeyli the results were the same as the first vintage and found 1.3 mg/l and in Kemaliye there was an increase with 2.6 mg/l. Among monoterpenes, linalool, α-terpineol, citronellol, nerol and geraniol show significant differences between different terroirs.

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Abstract. Characterization of the phenolic compounds of wines from Muscat of Bornova, a native aromatic white grape variety (Vitis vinifera) grown in the Aegean region of Turkey and the influence of terroir (Menderes, Halilbeyli and Kemaliye subregions) on these compounds were investigated. From Muscat of Bornova growing sub regions, Menderes/İzmir has a typical Mediterranean climate at around 90 m altitude which is located Eagean cost area with a fertile sandy-loamy soil; Halilbeyli/İzmir sub-region is located in inner İzmir, close to Manisa with 115 m altitude with same soil structure of Menderes. Kemaliye/Manisa has a transition climate between Mediterranean and continental climate at about 245 m altitude. Its soil is pale with a distinct amount of lime (~30%) and sandy-loamy, as well. High performance liquid chromatography-diode array dedector (HPLC-DAD) and mass spectrometry (MS) were used for the phenolic compounds analysis. Four flavanols, eight phenolic acids and a flavonol were identified and quantified. It was observed that the total phenolic content in the Halilbeyli sub-region was the highest, followed by the Menderes and Kemaliye sub-regions. Procyanidin B4 was the most abundant flavanol and quercetin-3-O-glucoside was the only flavonol identified in all regions' wines. Sensory analysis was also used to investigate the influences of terroir. Statistically significant (0.05) regional differences were observed. Based upon sensory analysis, the wine obtained from Halilbeyli was darker in color, and had more astringency and bitterness than the others, and was the least popular wine. Kemaliye and Menderes were both preferred due to their better coloring, flavour, less astringency and bitterness attributes. compounds are also responsible for browning reactions in grapes and wines. Phenolic compounds (coumaric acid derivatives, flavans) play an important role in the oxidative reactions stimulated by iron, copper and enzymes, and they also involve aldehydes, amino acids and proteins which can occur in musts and wines causing flavour alterations [3].Soil and climate are the two main factors taken into consideration with regard to the influence on wine quality [5]. The effects of altitude [6], water availability [7], slope [8], and exposure [9] on vine have been evaluated for some important cultivars. However, the influence of the environmental factors on the phenolic characteristics of Muscat of Bornova grown in Turkey has not been studied, yet.The present research analyses the general composition and phenolic profile of the Muscat of Bornova grape variety grown in the Menderes/İzmir and Kemaliye/Manisa sub-regions to determinate the influence of terroir. Materials and methodsChemicals. All chemicals used in this work were of analytical grade. Milli-Q water (Millipore, Bedford, MA) was used in all the work. HPLC-grade acetonitrile and formic acid were purchased from (Merck, Darmstadt, Germany). Flavan-3-ols [i.e. (+)-catechin, and (−)-epicatechin], procyanidin dimers (B1 and B2), phenolic acids (gallic,