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Comparison of contents of sugars, organic acids and free amino acids in raisins obtained from Gök Üzüm (Vitis vinifera L.) Cover

Comparison of contents of sugars, organic acids and free amino acids in raisins obtained from Gök Üzüm (Vitis vinifera L.)

Mitteilungen Klosterneuburg: Journal of Viticulture, Oenology, Pomology and Fruit Processing
Volume 73 (2023): Issue 2 (July 2023)
By: Sinem KARAKUS,  Fadime ATES,  Nurhan KESKIN,  Metin TURAN and  Ozkan KAYA  
Open Access
|Jan 2026

Figures & Tables

Fig 1.

Two-dimensional projection and values of organic acids in the first two principal components of Gök Üzüm, which were dried after being dipped in different solutions. (Potas; Potassium carbonate)
Two-dimensional projection and values of organic acids in the first two principal components of Gök Üzüm, which were dried after being dipped in different solutions. (Potas; Potassium carbonate)

Fig 2.

The relationship between two-dimensional projection and organic acids in the first two main components of the Gök Üzüm, which were dried after being dipped in different solutions
The relationship between two-dimensional projection and organic acids in the first two main components of the Gök Üzüm, which were dried after being dipped in different solutions

Fig 3.

Two-dimensional projection and values of free amino acids in the first two principal components of Gök Üzüm, which were dried after being dipped in different solutions.
Two-dimensional projection and values of free amino acids in the first two principal components of Gök Üzüm, which were dried after being dipped in different solutions.

Fig 4.

The relationship between two-dimensional projection and free amino acids in the first two main components of the Gök Üzüm, which were dried after being dipped in different solutions
The relationship between two-dimensional projection and free amino acids in the first two main components of the Gök Üzüm, which were dried after being dipped in different solutions

Fig 5.

Two-dimensional projection and values of sugar contents in the first two principal components of Gök Üzüm, which were dried after being dipped in different solutions.
Two-dimensional projection and values of sugar contents in the first two principal components of Gök Üzüm, which were dried after being dipped in different solutions.

Fig 6.

The relationship between two-dimensional projection and sugar contents in the first two main components of the Gök Üzüm, which were dried after being dipped in different solutions
The relationship between two-dimensional projection and sugar contents in the first two main components of the Gök Üzüm, which were dried after being dipped in different solutions

Free amino acid contents of Gök Üzüm dried after dipping in different solutions (mean ± SD)

Free Amino acids (pmol μL−1 DW)Oak AshDipping solutions Potassium CarbonateP-value
Aspartate23565.57 ± 639.0214345.47 ± 597.110.001
Glutamate17778.93 ± 857.1914333.38 ± 1655.180.033
Asparagine41016.75 ± 2787.5420019.94 ± 626.680.001
Serine60760.28 ± 7044.7931870.28 ± 1630.900.002
Glutamine24194.20 ± 1924.1316127.29 ± 1186.680.003
Histidine1465.48 ± 141.74729.98 ± 33.080.001
Glycine166.03 ± 7.35181.19 ± 9.800.099
Thionine2734.36 ± 252.713043.48 ± 310.510.269
Arginine350.38 ± 11.77383.64 ± 12.910.030
Alanine38498.50 ± 1472.6223598.31 ± 2090.560.001
Tyrosine2464.64 ± 157.511749.56 ± 112.590.003
Sistine5801.13 ± 389.762999.39 ± 126.980.001
Valine2979.94 ± 401.64880.08 ± 18.010.001
Methionine10987.84 ± 860.055249.12 ± 408.210.001
Tryptophan9913.82 ± 527.094193.01 ± 199.410.001
Phenylalanine10624.81 ± 1148.117169.93 ± 355.660.008
Isoleucine8063.18 ± 779.854016.40 ± 182.050.001
Leucine18437.12 ± 1749.168126.17 ± 435.380.001
Lysine14512.93 ± 1003.124293.12 ± 206.020.001
Hydroxyproline14350.66 ± 1128.363742.57 ± 399.980.001
Sarcosine19827.60 ± 1996.629194.46 ± 517.230.001
Proline461.48 ± 36.44246.41 ± 19.900.001

Organic acid contents of Gök Üzüm dried after dipping in different solutions (mean ± SD)

Organic acids (ng/μL DW)Oak AshDipping solutions Potassium CarbonateP-value
Oxalic acid111.31 ± 9.7776.32 ± 3.570.004
Propionic acid100.96 ± 15.3265.61 ± 5.220.019
Tartaric acid104.17 ± 13.2156.57 ± 8.260.006
Butyric acid164.72 ± 21.61117.08 ± 5.120.021
Malonic acid94.80 ± 7.1267.35 ± 19.770.086
Malic acid87.50 ± 21.2257.13 ± 0.870.068
Lactic acid123.93 ± 14.4482.67 ± 4.370.009
Citric acid75.54 ± 15.5244.69 ± 11.280.050
Maleic acid160.98 ± 15.5254.71 ± 27.760.014
Fumaric acid17.98 ± 2.4320.30 ± 1.770.253
Succinic acid148.33 ± 31.5790.10 ± 4.280.034

Sugar contents of Gök Üzüm dried after dipping in different solutions (mean ± SD)

Sugar (mg/100 g DW)Oak AshPotassium CarbonateP-value
Saccharose6.97 ± 2.400.89 ± 0.100.121
Glucose16.03 ± 1.3518.19 ± 1.810.099
Fructose27.46 ± 2.7130.43 ± 3.510.269
Rhamnose3.50± 1.773.83± 1.910.030
Galactose7.25 ± 0.310.72 ± 0.060.001
Xylose5.70 ± 0.324.40 ± 0.360.011
Arabinose6.86 ± 0.294.91 ± 0.270.001
DOI: https://doi.org/10.2478/mittklbg-2023-0006 | Journal eISSN: 3061-063X | Journal ISSN: 3061-0621
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Language: English
Page range: 98 - 113
Published on: Jan 8, 2026
Published by: High School and Federal Office of Viticulture and Pomology
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
Gök üzüm,
organic acid,
amino acid,
sugar,
pre-drying solution
Related subjects:
Life sciences,
Life sciences, other

© 2026 Sinem KARAKUS, Fadime ATES, Nurhan KESKIN, Metin TURAN, Ozkan KAYA, published by High School and Federal Office of Viticulture and Pomology
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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