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.

初级和次级代谢物的含量对葡萄干、葡萄酒和葡萄的质量具有关键作用。初级代谢物包括有机酸和糖；然而，本研究中的五个葡萄品种只考虑了有机酸。其目的是分析和批判性评价单性结实品种 Black Corinth、精果品种 Sultani Çekirdeksiz 和 Black Kishmish 以及种子品种 Ekşi Kara 和 Gök Üzüm 中的有机酸，以发现它们之间的差异和可能的相似之处。关于有机酸结果，存在显着差异（p < 0.05) 葡萄干品种之间，所有有机酸的最低值来自 Sultani Çekirdeksiz 品种。一般来说，有籽葡萄品种的浆果中有机酸浓度最高，而无籽葡萄品种的情况相反，除了黑基什米什。在研究的葡萄品种中，乳酸、琥珀酸、苹果酸、草酸、丙酸和丙二酸是最丰富的酸，而这些品种中含量最少的有机酸是马来酸、富马酸和丁酸。数据显示，所有有机酸与 Black Kishmish、Ekşi Kara 和 Gök Üzüm 之间存在强正相关，而 Sultani Çekirdeksiz 和 Black Corinth 与有机酸之间存在正相关但弱相关。