Ali Güler

Viticultural Research Institute Manisa · Department of Food Technology

This study aimed to determine individual phenolic compounds of common produced Turkish raisins. As material, Sultan 7, Antep Karasi and Razaki raisins were used. The HPLC method was performed for the analysis of 11 phenolic compounds. The major phenolic acid was trans-caftaric acid and the major flavan-3-ol was also (+)-catechin. The trans-caftaric...

This study investigated the effects of different maceration techniques on the colour parameters, phenolic content and antioxidant activity of grape juice. Maceration techniques influenced colour parameters, and a* and Hue ranged from -0.77 to 0.5 and 60.90 to 104.40, respectively. The microwave and microwave and sonication combination increased the...

Crop level adjustment is a widely utilized management activity to prevent overcropping, improve berry and wine composition, and create a balance between vine size and yield. This study investigated the combined effects of pruning severity and crop removal treatments on yield, quality, and physiological activities in ‘Merlot’ and ‘Cabernet Sauvignon...

Vine leaves, which are produced fresh, brined or fermented from the leaves of Vitis Vinifera in Türkiye are an important food. Sulfur is used as a pesticide and sulfur compounds can be used as additives during the growing and processing of the vine leaves. These sulfur sources cause positive results on carbon disulfide (CS2) measurements by GC-MS....

In this work, the amounts of phenolic compounds in the peels of four different pomegranate varieties grown in Özdere-İzmir, Turkey were investigated for the first time. Three different extraction processes namely reflux, ultrasonic bath and mixing, were carried out with dry and fresh pomegranate peels for two different periods of 4 and 12 h. The be...

In this study, clarified koruk juice was manufactured by using Sultani Çekirdeksiz and Cabernet Sauvignon koruk grape samples, and the effects of process stages on physicochemical quality of koruk juice were investigated. The processing effects were searched by collecting samples from six different stages during koruk juice processing. In Sultani Ç...

Physicochemical parameters, total phenolic contents, phenolic compositions, and antioxidant activities of Turkish native grape juices as well as the correlations among these parameters were investigated in this study. The total phenolic contents ranged from 99 mg GAE (gallic acid equivalent) to 607 mg GAE per 100 g dry weight (DW). The antioxidant...

Introduction. The aim of the research is to determine the usability of the sour grape concentrate in beverages and monitoring of their quality changes under different storage conditions. Materials and methods. Sultani Çekirdeksiz (V. vinifera L.) sour grapes were used as material to obtain the concentrate. Total phenolic contents were determined ac...

Amaç: Bu çalışmada, 2014-2017 yılları arasında Manisa Bağcılık Araştırma Enstitüsü Müdürlüğü’ne ait verim çağında, yüksek sistem, şaraplık olarak yetiştirilen Cabernet Sauvignon üzüm çeşidinde farklı potasyumlu gübre uygulamalarının yaprak besin element içerikleri üzerine etkileri incelenmiştir. Materyal ve Metot: Bağ yapraklarını döktükten ve buda...

Ülkemiz tarımında zeytin bitkisine verilen önem gün geçtikçe artmaktadır. Zeytin meyvesinin kalitesini etkileyen en önemli kültürel uygulamalardan birisi de gübrelemedir. Toprak ve yaprak analizlerine dayalı olarak doğru bir gübreleme programı ile birlikte potasyumlu gübre uygulaması, meyvenin kalitesini önemli ölçüde arttırmaktadır. Bu amaçla fark...

Seeds are one of the main parts of the grapes, and they contain important constituents such as polyphenols, lipids, proteins and carbohydrates. In this study, oil contents, fatty acid composition, total phenolic content, total flavonoid content, monomeric flavan-3-ols and antioxidant capacities of nine grape seeds from nine cultivars were investiga...

This study investigated the physicochemical properties, sugar and organic acid profiles of 21 grape juice and 3 sour grape juice samples in Turkey. The pH, acidity and soluble solids were ranged from 2.64 to 4.19, 3.58 to 30.75 g L-1 and 5.45 to 25.45 °Bx, respectively. The turbidities varied between 1.59 and 109.50 NTU and the lowest value was in...

Ülkemizde 13 961 ha organik ve 8 427 ha geçiş süreci aşamasında olmak üzere toplam 22 388 ha alanda organik üzüm yetiştiriciliği yapılmaktadır. Bu alanda 2017 yılı verilerine göre 91.838,79 ton organik ve 136.593,71 ton geçiş süreci aşamasında olmak üzere toplam 228.432,50 ton organik üzüm üretimi gerçekleştirilmektedir. Organik Üzüm Yetiştiricili...

In this study, some physical, biochemical and antioxidative properties and mineral compositions of the newly developed six grape varieties (Saruhanbey, Manisa Sultanı, Sultan 1, Sultan 7, Altın Sultani and Kişmiş as control) and selected seven clones (Osmanca 39, Razakı 6, Pembe Gemre 9, Ipek 4, Çal Karası 1-2-10) were determined. Total phenolic co...

Organic acids are one of the main components in fruits. Their types and amounts vary according to the variety and they affect taste balance of grapes. Sour grapes (Vitis vinifera L.) are a rich source of organic acids. The organic acid amounts in the grapes are decreasing depend on the maturation period. Especially, tartaric and malic acid amounts...

Results and Discussion The highest total osmotin expression occurred in the 3th day of the stress application and at 2% PEG concentration in 5BB. Results were found statistically significant. Fold change values revealed that the highest osmotin expression compared to control also occurred in the 3th day. The highest proline accumulation was observe...

This paper describes an investigation on the effects of deficit irrigation treatments on phenolic compounds and physiological activities of Fantasy Seedless table grape variety. Research was conducted in Viticultural Research Institute of Manisa, located in Aegean Region of Turkey, during two consecutive years (2016–2017). Three irrigation treatmen...

Determination of Changes in Total Phenolic and Flavonoid Contents, Anthocyanin and Antioxidant Capacity of Red Grape Juices during Storage

Bazı yıllarda ülkemiz çekirdeksiz kuru üzüm üretiminde iklimsel şartlar, verim düşüklüğü, vejetasyon periyodunun gecikmesi ve kurutma işleminde meydana gelen kayıplar gibi nedenlerle ciddi sorunlar yaşanmakta, üretim miktarında ve kalitede düşüşler olabilmektedir. Bu durum ülkemiz kuru üzüm ihracatında ciddi sorunlar meydana getirebilmektedir. Bu n...

In current study, yield and quality parameters of Merlot, Syrah and Cabernet Sauvignon grapes were investigated for four years in Manisa conditions.It was observed that important correlations between yield, pH, and TA in Merlot, Cabernet Sauvignon and Syrah wine grapes (p≤0.05). Additionally, the important correlation between yield and acidity was...

The alterations of phenolic compounds and antioxidant capacity of sour grape juice were investigated during the concentration process stages. Phenolics and antioxidant properties of the samples changed more at the vacuum evaporation stage than that of the other stages. After evaporation, the antioxidant capacity of the samples decreased approximate...

In this study; eight koruk (sour grape) juices were investigated for their general, antioxidant and colour properties and polyphenol content. The koruk juices were obtained from the unripe berries of Kabarcık, Emir, Narince, Muscat of Bornova, Sultan7, Öküzgözü, Boğazkere and Cabernet Sauvignon grape varieties. It was determined that total soluble...

Objective: Koruk (sour grape) juice has a tart flavor and a strong acidity, owing to the acidifying flavoring properties and has an significant antioxidative agent. Material and Methods: In this study; koruk juice utilizing in the production of new soft drinks including carbonated drinks, sherbet and ice tea products and their total phenolic conten...

Bazı yıllarda ülkemiz çekirdeksiz kuru üzüm üretiminde iklimsel şartlar, verim düşüklüğü, vejetasyon periyodunun gecikmesi ve kurutma işleminde meydana gelen kayıplar gibi nedenlerle ciddi sorunlar yaşanmakta, üretim miktarında ve kalitede düşüşler olabilmektedir. Bu durum ülkemiz kuru üzüm ihracatında ciddi sorunlar meydana getirebilmektedir. Bu n...

Rootstocks affect the vigor, yield and fruit quality besides the physiology and alter the resistance of the scion to abiotic and biotic stress factors. In viticulture, different rootstocks affect the same scion also in different ways. This study was conducted in five years old vineyard in Manisa conditions. Leaf samples of Cabarnet Souvignon, Merlo...

Grape leaves have been consumed as fresh and canned for years. Stuffed grape leaves (dolma) is a traditional delicacy for Turkish, Balkan and Middle East nations. In this study; grape leaves from Sultani Çekirdeksiz (SÇ), Sultan1 (S1), Sultan7 (S7) Saruhanbey (SB) and Narince (N) grape cultivars were assayed for their total phenolics, total flavono...