Erwerbs-Obstbau (2022) 64(Suppl 1) :S73–S78

https://doi.org/10.1007/s10341-022-00678-7

ORIGINAL ARTICLE / ORIGINALBEITRAG

Role of Pollination and Fertilization Biology on Organic Acids in Raisins

of Five Grape Varieties (Vitis vinifera L.)
Fadime Ates1

Received: 8 February 2022 / Accepted: 4 April 2022 / Published online: 27 April 2022
© The Author(s), under exclusive licence to Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature 2022

Abstract
The content of the primary and secondary metabolites has a key role in the quality of raisins, wine, and grapes. Primary
metabolites include organic acids and sugars; however, only organic acids were considered for the five grape varieties in
this study. Its purpose was to analyze and critically evaluate the organic acids in the parthenocarpic variety Black Corinth,
the stenospermocarpic varieties Sultani Çekirdeksiz and Black Kishmish, and the seeded varieties Ekşi Kara and Gök Üzüm
to discover the differences and possible similarities between them. Regarding organic acid results, there was a significant
difference (p < 0.05) between raisin cultivars, and the lowest value was obtained from the Sultani Çekirdeksiz variety for
all organic acids. In general, seeded grape varieties had the highest concentration of organic acid in the berries, while the
opposite was observed for the seedless grape varieties, except for Black Kishmish. Among the grape varieties in the study,
lactic, succinic, malic, oxalic, propionic, and malonic were the most abundant acids, whereas the least abundant organic
acids in these varieties were maleic, fumaric, and butyric. The data showed strong positive correlations between all organic
acids and Black Kishmish, Ekşi Kara, and Gök Üzüm, whereas there was a positive but weak correlation between Sultani
Çekirdeksiz and Black Corinth with organic acids. The findings of this study may help in understanding how berries of
five different raisins respond after drying and how they modulate their organic acid metabolism.

Keywords Vitis vinifera · Raisin · Seeded · Seedless

Introduction form normal seeds; II) in stenospermocarpy, when fertiliza-

tion occurs, seed development is stopped prematurely due
Fruit set in grapes usually occurs as a result of pollination, to the cessation of seed coat and endosperm development;
which provides fertilization and seed development, and fruit III) small fruit without seeds is formed because fertilization
set in most grape varieties is determined by this mecha- does not occur during parthenocarpic fruit development;
nism (Dokoozlian 2000). Apart from the normal seed fruit IV) although the functional embryo sac is formed, the seed
set as a result of fertilization, some abnormal fruit set oc- traces and fruit set form empty seeds.
curs due to the morphological structure of the male organs Although these grapes are mostly consumed in their fresh
and the germination characteristics of the pollen in different form, they are considered an economically important raw
grape varieties. In addition, different fruit set mechanisms material because they are used in the development of var-
have emerged in the female organs of some grape vari- ious products, such as raisins, juices, wines, and jellies
eties as a result of abnormal developments arising from the (Georgiev et al. 2014). Among these products obtained from
anatomical structure of the ovule. Four different fruit set grapes, raisins prepared with seedless grapes have particu-
mechanisms are accepted concerning the anatomical struc- larly come to the fore in the last decade (Benlloch-Tinoco
ture and development of ovules in grapes. These mecha- et al. 2015). These not only combine market trends, namely
nisms can take place as follows: I) the ovules and fruit set convenience, practicality, and health and wellness, but they
also allow for the full use of grapes and may be easily in-
corporated into other processed foods such as cakes, ice
 Fadime Ates
[email protected]
creams, yogurts, panettone, cereal bars, granola, and more
(Doymaz 2006).
1
Manisa Viticulture Research Institute, Republic of Turkey Raisins have their own unique color, flavor, and shape,
Ministry of Agriculture and Forestry, 45125 Manisa, Turkey but their production is limited to a few varieties of grapes

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S74 F. Ates

(Wang et al. 2021). Thompson Seedless (Sultanina), Muscat parts of the clusters taken from each vine in the vineyard.
of Alexandria, and Black Corinth (Zante currant) are the va- Each vineyard received similar disease, irrigation, fertiliza-
rieties that have dominated the world market commercially tion, and pruning management. For vines aged 8–12 years,
for many years to produce raisins in countries with suit- the planting density was between 1700 and 1800 ha, and
able growing conditions. Depending on the demand of both the vine spacing was 2 m in rows and 3 m between rows.
the producer and the market, besides these raisin varieties The drying process of fresh grapes for each grape variety
(Sultanina and Black Corinth), importance was given to the was carried out in the Manisa Viticulture Research Institute
cultivation of different seeded (Ekşi Kara, Besni, and Gök (Manisa, Turkey) to ensure that all raisins were produced
Üzüm) and seedless (Black Kishmish) grape varieties. Stud- using the same process as commercial raisins and were
ies showed that Black Kishmish grows with conical clusters, subjected to the same controlled drying process. The dry-
wings, and loose bunches, with seedless, small, elliptical, ing process was finished after 85%–87% water reduction for
dark red-violet berries and medium-thin skin. The berries all grapes (moisture content 13%–15%), which was checked
of Ekşi Kara are sweet and dark-skinned and have a dis- by weighing the trays containing grape fruits. Raisins were
tinctive, intensely aromatic structure, while the fruit color stored in polyethylene bags at 20 °C until analysis time.
of the Gök Üzüm ranges from dark green to amber yellow, Trials for each grape variety were carried out in triplicate.
with berries that are juicy and medium to large (Akin 2011;
Coklar 2017). These raisins are widely consumed as food Organic Acid Analysis in Raisin Varieties
in Turkey because of their attractive flavor, texture, and nu-
tritional value (vitamins A, B1, B2, niacin, and C). Turkey The method of Bevilacqua and Califano (1989) was uti-
is among the most important raisin producers in the world, lized to extract organic acids. Mixtures containing 5 ml of
and it is known that half of the world’s total raisin produc- raisin sample and 20 ml of 0.009 NH2SO4 were homoge-
tion has been provided by Turkey and the United States for nized. The sample mixtures were blended by a shaker for
many years (Yılmaz et al. 2020). 1 h and then were centrifuged at 15,000 rpm for 15 min. The
Several recent studies in the literature have explored the supernatant of the samples was filtered first through filter
various nutritional and metabolic aspects of these raisins paper and then twice through a 0.45-µm membrane filter
(Akin 2011; Coklar 2017; Coklar and Akbulut 2017; Ates before being passed through a Sep-Pak C18 column car-
et al. 2017; Roychev et al. 2020). However, only a limited tridge. An Aminex column (HPX-87 H, 300 mm × 7.8 mm)
number of studies have been conducted on the organic acid was utilized in a high-performance liquid chromatography
content of these grape varieties. Therefore, the aim of this system, and the instrument was controlled by a computer
study was an exploratory investigation of the organic acid with Agilent software. The diode array detector in the sys-
contents of the raisin varieties, including two stenospermo- tem (Agilent, USA) was set at wavelengths of 214 nm and
carpic varieties, Sultani Çekirdeksiz and Black Kishmish; 280 nm. The mobile phase was 0.009 NH2SO4 that had been
two seeded varieties, Ekşi Kara and Gök Üzüm; and one filtered through a 0.45-µm membrane filter.
parthenocarpic variety, Black Corinth.
Statistical Analysis

Materials and Methods Data were separately evaluated for each raisin variety by
analysis of variance with three replications, and mean sep-
Plant Materials aration was conducted by using the least significant dif-
ference multiple comparison test at p < 0.05. Analysis was
In the 2020 vintage, two seeded varieties, Ekşi Kara and performed with the SPSS program version 13.0 (SPSS,
Gök Üzüm, one parthenocarpic variety, Black Corinth, and Chicago, IL, USA). Pearson correlation coefficients were
two stenospermocarpic varieties, Sultani Çekirdeksiz and displayed as scatterplot matrices using JMP statistical soft-
Black Kishmish, were harvested from their main produc- ware, and they were significant at the 0.05 (*) and 0.01 (**)
tion regions in Turkey. Ekşi Kara and Gök Üzüm vari- levels.
eties were obtained from Konya-Karaman (Karaman and
Hadim Bozkır), and the Sultani Çekirdeksiz, Black Kish-
mish, and Black Corinth grapes were obtained from Manisa Results and Discussion
(Alaşehir-Yeşilyurt) province. By following the same trial
procedure consisting of 30 randomly selected plants from Descriptive statistics for the organic acids—oxalic, propi-
each grape variety, approximately 25 kg of fresh grapes at onic, tartaric, butyric, malonic, malic, lactic, citric, maleic,
optimum maturity were collected for each grape variety. succinic, and fumaric—are presented in Table 1. Based on
Berries were collected from the lower, upper, and middle our results, the means of the raisin varieties varied between

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Role of Pollination and Fertilization Biology on Organic Acids in Raisins of Five Grape Varieties ( Vitis vinifera L.) S75

Table 1 Organic acid contents of raisin varieties with different pollination and fertilization biology (mean ± SD)
Raisin variety
Organic acid Sultani Çekirdeksiz Black Corinth Black Kishmish Ekşi Kara Gök Üzüm
Oxalic (g/l) 1.58 ± 0.15 d* 2.65 ± 0.45 c 8.81 ± 0.40 a 7.94 ± 0.45 b 7.93 ± 0.17 b
Propionic (g/l) 1.62 ± 0.42 d* 2.83 ± 0.42 c 8.46 ± 0.74 a 4.51 ± 0.41 b 4.69 ± 0.09 b
Tartaric (g/l) 0.27 ± 0.03 d* 0.46 ± 0.07 c 1.47 ± 0.05 b 2.47 ± 0.04 a 2.58 ± 0.16 a
Butyric (g/l) 0.56 ± 0.05 e* 0.99 ± 0.15 d 3.06 ± 0.11 c 3.89 ± 0.04 a 3.28 ± 0.15 b
Malonic (g/l) 1.38 ± 0.13 c* 3.25 ± 1.38 b 7.74 ± 0.43 a 7.29 ± 0.14 a 6.65 ± 0.24 a
Malic (g/l) 1.53 ± 0.15 c* 2.69 ± 0.40 b 8.03 ± 0.66 a 7.80 ± 0.44 a 7.38 ± 0.23 a
Lactic (g/l) 1.86 ± 0.18 e* 4.23 ± 1.48 d 9.15 ± 0.66 c 20.56 ± 0.64 a 17.75 ± 1.02 b
Citric (g/l) 1.45 ± 0.14 d* 2.90 ± 0.67 c 8.00 ± 0.30 a 3.56 ± 0.13 b 2.82 ± 0.19 c
Maleic (g/l) 0.03 ± 0.00 c* 0.20 ± 0.02 b 0.18 ± 0.01 b 0.19 ± 0.02 b 0.26 ± 0.05 a
Fumaric (g/l) 0.27 ± 0.03 e* 0.62 ± 0.23 d 1.47 ± 0.05 c 2.50 ± 0.17 a 2.04 ± 0.11 b
Succinic (g/l) 1.86 ± 0.18 e* 4.44 ± 0.95 d 9.06 ± 0.69 c 19.71 ± 1.50 a 15.27 ± 0.96 b
*Different lowercase letters indicate significant differences among organic acid contents of raisin varieties at the p ≤ 0.05 level by Fisher’s least
significant difference multiple comparison test

1.58 g/l (Sultani Çekirdeksiz) and 8.81 g/l (Black Kishmish) sistent with our results. Our results for tartaric acid val-
for oxalic acid, between 1.62 g/l (Sultani Çekirdeksiz) and ues for all raisin varieties were lower than these values.
8.46 g/l (Black Kishmish) for propionic acid, between This difference may be due to variety characteristics, drying
0.27 g/l (Sultani Çekirdeksiz) and 2.58 g/l (Gök Üzüm) conditions, or drying temperature. In the literature, indeed,
for tartaric acid, between 0.56 g/l (Sultani Çekirdeksiz) although it has been reported that the value varies between
and 3.89 g/l (Ekşi Kara) for butyric acid, between 1.38 g/l 2 g/l and 15 g/l based on the variety, temperature, ripening
(Sultani Çekirdeksiz) and 7.74 g/l (Black Kishmish) for time, and region, it has been found to be around 6 g/l in
malonic acid, between 1.53 g/l (Sultani Çekirdeksiz) and general (Palma and Barroso 2002). In our results, it seems
8.03 g/l (Black Kishmish) for malic acid, between 1.86 g/l that the drying process probably affected the tartaric acid
(Sultani Çekirdeksiz) and 20.56 g/l (Ekşi Kara) for lactic content of all cultivars.
acid, between 1.15 g/l (Sultani Çekirdeksiz) and 8.00 g/l Regarding the findings of the evaluation of individual
(Black Kishmish) for citric acid, between 0.03 g/l (Sultani organic acids, the highest average content of oxalic and
Çekirdeksiz) and 0.26 g/l (Gök Üzüm) for maleic acid, propionic acid was seen in the Black Kishmish, Ekşi Kara,
between 0.27 g/l (Sultani Çekirdeksiz) and 2.50 g/l (Gök and Gök Üzüm varieties compared to the Sultani Çekird-
Üzüm) for fumaric acid, and between 1.86 g/l (Sultani eksiz and Black Corinth, in which the contents of oxalic
Çekirdeksiz) and 19.71 g/l (Ekşi Kara) for succinic acid and propionic acids were the lowest. This means that the
(Table 1). For all organic acids, the lowest value was Black Kishmish, Ekşi Kara, and Gök Üzüm varieties may
obtained from the Sultani Çekirdeksiz grape variety. For be classified as those with the highest contents of oxalic
oxalic, propionic, malonic, malic, and citric acids, the Black and propionic acids (Table 1). There was also no significant
Kishmish grape variety had the highest values, while the difference between the oxalic and propionic acid values for
Ekşi Kara grape variety had the highest values for butyric, Ekşi Kara and Gök Üzüm grape varieties. These two vari-
lactic, fumaric, and succinic acids. Tartaric and malic acids, eties are both seeded and are very similar, and this fact was
which contain more than 90% of the total acidity, constitute markedly manifested in the content of oxalic and propionic
the most important organic acids in grapes, and the other acids in raisins.
most common acid is citric acid, accounting for 5%–10% of On the other hand, there was a significant difference in
the total acidity (Patil et al. 1995). Considering the organic oxalic and propionic acid values between the two stenosper-
acid values of raisin varieties in our study, unlike these mocarpic varieties (Sultani Çekirdeksiz and Black Kish-
findings, lactic and succinic acid are the most abundant mish), and these results were quite interesting. To the best
amino acids, while maleic acid has the lowest values. Such of our knowledge and regarding the available data, oxalic
differences in the content of all organic acids are probably and propionic acids have been studied only for the Chinese
due to cultivar characteristics or analyzed grape samples in raisin tree (Xiang et al. 2012) and not for the raisin vari-
different forms, such as fresh grapes, wine, or grape juice. eties. Due to the lack of relevant findings, it is not possible
However, Chen et al. (2021) examined the Xiangfei raisin to explain the differences in our results by comparing them
variety and determined malic, tartaric, lactic, succinic, and with the literature. Considering the seeded and seedless va-
citric acid values to be 3.21, 13.29, 4.14, 8.37, and 4.27 at rieties, the effect of seed in the berries on the butyric acid
30 oC dehydration temperature, respectively, which is con- value of the raisins was highly significant. Indeed, the bu-

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S76 F. Ates

tyric acid contents of seeded grape varieties were higher rameter under study. Although our findings do not involve
when compared to seedless grape varieties (Table 1). We table grapes, Rusjan et al. (2008) obtained similar findings
hypothesized that the seeds in seeded grape varieties would in their evaluation of 11 table grape varieties. This means
have a positive effect on butyric acid, unlike what is seen that the profiles and contents of organic acid could be con-
for other seedless grape–related studies of this nature. How- sidered as a variety-specific property.
ever, because our work did not include butyric acid in only For the fumaric acid value of raisin varieties, seeded
the seeds of the seeded grape varieties, we are unable to de- varieties had higher values than seedless varieties. It has
termine whether the seeds in raisins would ameliorate the been reported that fumaric acid is found in trace amounts
effects of butyric acid alone. in grape grains, and this value obtained from some grape
In terms of malonic acid, Black Kishmish, Ekşi Kara, and varieties is in a very narrow range (between 0.0011 g/l and
Gök Üzüm were significantly different from the other two 0.0046 g/l) (Ribéreau-Gayon 1999; Keskin et al. 2021). In
cultivars studied. They may be classified as varieties with our findings, the fumaric acid content of all raisins was
high contents of malonic acid, whereas the varieties Sul- significantly higher than the values reported by previous
tani Çekirdeksiz and Black Corinth show low malonic acid authors.
content (Table 1). In general, malonic acid obtained from Pearson correlation analyses for the organic acid param-
raisins constitutes the less studied attribute to date. How- eters and oxalic, propionic, tartaric, butyric, malonic, malic,
ever, we hypothesize that the bigger berry size in seeded lactic, citric, maleic, succinic, and fumaric acids appear in
grape varieties may have caused the detection of more in- Fig. 1 for the entire data set. The data showed strong pos-
tense malonic acid. Indeed, it has been reported that seeded itive correlation between all organic acids and Black Kish-
berries change both berry size and the berry skin/pulp ra- mish, Ekşi Kara, and Gök Üzüm. In addition, there was
tio compared to seedless grape varieties (Dokoozlian 2000; a positive but weak correlation between Sultani Çekirdek-
Antonacci et al. 2017). siz and Black Corinth with organic acids (Fig. 1). Corre-
The highest maleic acid contents among raisin varieties lation between organic acid values in the raisin is shown
were found in Gök Üzüm, followed, respectively, by Black in Fig. 2. Tartaric and lactic acid showed strong correla-
Corinth, Ekşi Kara, Black Kishmish, and Sultani Çekirdek- tion with other organic acids, except for citric and propi-
siz. The evaluation of the profiles and contents of maleic onic acid. While citric acid showed correlation only with
acid demonstrated a significant effect of variety on the pa- malonic, malic, propionic, and oxalic acids, there was no

Fig. 1 Raisin data correlation analysis. Scatterplot matrix representation for the entire data set belonging to organic acid values of grape varieties

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Role of Pollination and Fertilization Biology on Organic Acids in Raisins of Five Grape Varieties ( Vitis vinifera L.) S77

Tartaric Butyric Malonic Lactic Sitric Malic Maleic Fumaric Succinic Propionic Oxalic
Tartaric - 0,948* 0,833* 0,977* 0,223 0,882* 0,668** 0,967* 0,955* 0,477 0,865*
Butyric 0,948* - 0,941* 0,927* 0,481 0,970* 0,619** 0,971* 0,929* 0,676** 0,954*
Malonic 0,833* 0,941* - 0,790* 0,692** 0,971* 0,642** 0,874* 0,794* 0,832* 0,977*
Lactic 0,977* 0,927* 0,790* - 0,136 0,829* 0,630** 0,981* 0,991* 0,375 0,796*
Citric 0,223 0,481 0,692** 0,136 - 0,642** 0,251 0,300 0,167 0,943* 0,668**
Malic 0,882* 0,970* 0,971* 0,829* 0,642* - 0,629** 0,902* 0,830* 0,818* 0,985*
Maleic 0,668** 0,619** 0,642** 0,630** 0,251 0,629** - 0,625** 0,615** 0,431 0,633**
Fumaric 0,967* 0,971* 0,874* 0,981* 0,300 0,902* 0,625** - 0,980* 0,508** 0,867*
Succinic 0,955* 0,929* 0,794* 0,991* 0,167 0,830* 0,615** 0,980* - 0,392 0,795*
Propionic 0,477 0,676** 0,832* 0,375 0,943* 0,818* 0,431 0,508** 0,392 - 0,839*
Oxalic 0,865* 0,954** 0,977* 0,796* 0,668** 0,985* 0,633** 0,867* 0,795** 0,839** -

Fig. 2 Pearson correlation between organic acids in raisins. Significant correlations are reported for 0.01 < p < 0.05 (**) and p < 0.01 (*). Synergies
between organic acids are shown in dark blue, whereas antagonisms are in light blue. The color intensity is proportional to the Pearson index

Fig. 3 Principal component

analysis biplot (score and load-
ings plots) of raisin color by
varieties. All organic acids are
displayed. The size of the ar-
rows indicates the contribution
strength of the compound. Each
point is the average quadrupli-
cate of each organic acid

correlation with other organic acids. In addition, there was A principal component analysis (PCA) was performed
a high positive correlation between propionic acid and mal- on all of the organic acids measured in the five raisin grape
onic, citric, malic, and oxalic acids (Fig. 2). It has been re- varieties to identify individual organic acids associated with
ported that there is significant positive correlation between the different raisins (Fig. 3): PCA1 (explaining 77.1% of
malic and citric acids and between quinic and shikimics acid the total variance) was associated with the organic acid
for pear fruits (Sha et al. 2011), which is consistent with contents, such as tartaric, butyric, lactic, maleic, succinic,
our findings. In addition, Gao et al. (2004) reported that and fumaric acids, and PCA2 (explaining 16.1% of total
the correlation coefficient between lactic acid and succinic variance) was associated with oxalic, propionic, malonic,
acid was highly significant, and highly significant correla- malic, and citric acids. This indicates that organic acids at
tions were also determined between the following pairs of low concentrations may play a role in the separation of the
organic acids: quinic acid and shikimic acid, citric acid and organic acid profile in raisin varieties. Owing to the large
shikimic acid, succinic acid and fumaric acid, fumaric acid number of organic acids analyzed, we found high variabil-
and lactic acid, succinic acid and quinic acid, and citric ity between raisin varieties. In contrast, Ekşi Kara and Gök
acid and quinic acid. The correlation analysis highlighted Üzüm formed a group on the positive side of PC1, asso-
antagonisms and synergies between organic acid values for ciated with high concentrations of lactic acid and succinic
raisin varieties. acid. In addition to the separation seen in the PCA of all

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S78 F. Ates

raisin varieties, using PCA to analyze seeded and seedless Benlloch-Tinoco M, Carranza-Concha J, Camacho MM, Martínez-
Navarrete N (2015) Processing and impact on active components
varieties showed that the seeded varieties were associated in food. Elsevier https://doi.org/10.1016/B978-0-12-404699-3.
with high concentrations of organic acids (Fig. 3). 00022-6
Bevilacqua AE, Califano AN (1989) Determination of organic acids
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Conclusions Chen K, Sun J, Li Z, Zhang J, Li Z, Chen L, Li W, Fang Y, Zhang K
(2021) Postharvest dehydration temperature modulates the tran-
The results obtained in this work show significant differ- scriptomic programme and flavonoid profile of grape berries.
Foods 10(3):687
ences among the raisin varieties concerning organic acids. Coklar H (2017) Antioxidant capacity and phenolic profile of berry,
The highest organic acids were observed in seeded raisin seed, and skin of Ekşikara (Vitis vinifera L) grape: influence of
varieties and the lowest in seedless raisin varieties, exclud- harvest year and altitude. Int J Food Prop 20(9):2071–2087
Coklar H, Akbulut M (2017) Effect of sun, oven and freeze-drying
ing Black Kishmish. Among the raisin varieties, Sultani on anthocyanins, phenolic compounds and antioxidant activity of
Çekirdeksiz had markedly lower values of organic acids. black grape (Ekşikara) (Vitis vinifera L.). South Afr J Enol Vitic
Citric acid correlated only with malonic, malic, propionic, 38(2):264–272
and oxalic acids and not with other organic acids. In addi- Dokoozlian NK (2000) 2000: Grape berry growth and development.
Raisin Prod Man 3393:30
tion, the correlation analysis highlighted antagonisms and Doymaz I (2006) Drying kinetics of black grapes treated with differ-
synergies between organic acid values for raisin varieties. ent solutions. J Food Eng 76(2):212–217. https://doi.org/10.1016/
Since these results are the first reported regarding organic j.jfoodeng.2005.05.009
Gao HY, Wang SG, Liao XJ, Hu XS (2004) Study on determination
acids of Sultani Çekirdeksiz, Gök Üzüm, Black Corinth, and correlation of soluble sugars and organic acids in pear juice
Ekşi Kara, and Black Kishmish, it is not clear if the impact from different cultivars. Acta Agric Boreal Sin 19(2):104–107
of some of the hypotheses presented in the discussion sec- Georgiev V, Ananga A, Tsolova V (2014) Recent advances and uses
tion applies to these raisins or to what extent. It is, in this of grape flavonoids as nutraceuticals. Nutrients 6(1):391–415.
https://doi.org/10.3390/nu601039
regard, suggested that the organic acids evaluated here are Keskin N, Kunter B, Çelik H, Kaya Ö, Keskin S (2021) ANOM ap-
crucially affected by the combination of several parameters, proach for the statistical evaluation of organic acid contents of
such as nutrient management, grape variety, rootstock, soil, clones of the grape variety ‘Kalecik Karası. Mitt Klosterneuburg
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viticultural practice, climatic conditions, and other factors. Palma M, Barroso CG (2002) Ultrasound-assisted extraction and deter-
Further studies are needed to understand the effects of these mination of tartaric and malik acids from grapes and winemaking
factors on the organic acid content of seedless and seeded by-products. Anal Chim Acta 458:119–130 (Spain)
Patil VK, Chakrawar VR, Narwadkar PR, Shinde GS (1995) Grape. In:
raisin varieties.
Handbook of fruit science and technology. CRC Press, pp 23–54
Ribéreau-Gayon P (1999) Observations related to the causes and
Acknowledgements The author would like to thank the Manisa Viti-
consequences of stuck fermentation in vinification. Oeno One
culture Research Institute for support in providing raisin variety sam-
33(1):39–48
ples for the assessment. In addition, the author would like to thank Roychev V, Tzanova M, Keranova N, Peeva P (2020) Antioxidant
Professor Dr. Metin Turan for conducting the organic acid analysis, content and antioxidant activity in raisins from seedless hy-
and Professor Dr. Zeki KARA for helping to provide the Ekşi Kara brid vine varieties with coloured grape juice. Czech J Food Sci
and Gök Üzüm varieties. 38(6):410–416
Rusjan D, Korosec-Koruza Z, Veberic R (2008) Primary and secondary
Author Contribution F.A. was responsible for the performance of the metabolites related to the quality potential of table grape varieties
collection and designed the work. She also did data analysis, inter- (Vitis vinifera L.). Eur J Hortic Sci 73(3):124
preted the results, and wrote the article. Sha S, Li J, Wu J, Zhang S (2011) Characteristics of organic acids
in the fruit of different pear species. African J Agric Res
Conflict of interest F. Ates declares that she has no competing inter-
6(10):2403–2410
ests.
Wang J, Mujumdar AS, Wang H, Fang XM, Xiao HW, Raghavan V
(2021) Effect of drying method and cultivar on sensory attributes,
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