DETERMINATION OF USAGE POSSIBILITIES AS STUFFED DISH OF WILD VINE (Vitis vinifera ssp. silvestris Gmel.) LEAVES SPONTANEOUSLY GROWING IN ZAP VALLEY (HAKKÂRİ)

Abstract

This research was conducted in 2018 on seven wild grape genotypes spontaneously growing in the Zap valley and appear to be promising in terms of stuffed dish leaf characteristics. The objective of this research is to determine the changes in physical, chemical and sensory quality parameters by pickling leaves belonging to the wild grape genotype and to reveal the stuffed dish characteristics. Leaves reaching 1 / 3-2 / 3 size of mature leaf at the tip of the shoots before the berry set were collected and subjected to fermentation in brine containing 10% salt + 1% citric acid for five weeks. In the same period, the stuffed dish leaves obtained from Narince grape variety grown in Van region were pickled similarly for comparison. In brine leaves belonging to wild grape genotypes, it was determined that average leaf weight varied between 2.69 g (HÇ-ZAP-15) and 4.67 g (HÇ-ZAP-13), average leaf area varied between 71.92 cm2 (HÇ-ZAP-14) and 131.16 cm2 (HÇ-ZAP-06), soluble solids content varied between 0.88% (HÇ-ZAP-06) and 1.25% (HÇ-ZAP-13) and titretable acidity varied between 1.11 g / l (HÇ-ZAP-14) and 2.91 g / l (HM-ZAP-34). Consequently, genotype with number HM-ZAP-06 was determined as the most suitable genotype for brine according to the characteristics examined and the score obtained from the sensory evaluation.