In clonal grapevine populations, genetic factors may have a significant effect on the amount of phenolic compounds in the grape berries. Thus, the capacity of the clones to produce distinctive chromatic profiles can be improved. This paper describes the phenolic contents and composition of grape berries as well as relationships among them for Kalecik Karası clones to reveal their wine quality potentials. Seven individual polyphenols were quantified using high-performance liquid chromatography. The clones showed a significant difference (5.01 mg kg⁻¹ protocatechuic acid and 18.80 mg kg⁻¹ gallic acid) in berry phenolic compounds. Cluster analysis and multidimensional scaling were performed, and results showed that clones were clustered into three groups regarding phenolic compounds in the berries. Based on the phenolic compounds, 18 of the 23 clones were clustered into a group. Clones 16, 13, 8, and 2 were grouped together, while clone 7 was separated from the others. Including and excluding clone 7, approximately 40% phenotypic variation and 80% similarity were observed in ‘Kalecik Karası’ clones, respectively. There were positive correlations between clones 2, 6, 7, 9, and 13 and p-coumaric, ferulic, gallic, and protocatechuic acids, as well as between clones 3, 5, 10, 14, 15, 34, 16, 19, and 20 and q‑coumaric, vanillic, and syringic acid contents. Thus, it can be stated that multivariate methods can be used for clonal selection, and exclusive clones can be selected with high values of phenolic compounds in the future.

在克隆葡萄树种群中，遗传因素可能对葡萄浆果中酚类化合物的含量有显着影响。因此，可以提高克隆产生独特色彩轮廓的能力。本文介绍了 Kalecik Karası 无性系葡萄浆果的酚类含量和组成以及它们之间的关系，以揭示其葡萄酒品质潜力。使用高效液相色谱法对七种单独的多酚进行了定量。克隆表现出显着差异（5.01 mg kg ^-1原儿茶酸和 18.80 mg kg ^-1没食子酸）在浆果酚类化合物中。进行聚类分析和多维缩放，结果表明，关于浆果中的酚类化合物，克隆分为三组。根据酚类化合物，23 个克隆中有 18 个聚集成一个组。克隆 16、13、8 和 2 组合在一起，而克隆 7 与其他克隆分开。包括和不包括克隆 7，在“Kalecik Karası”克隆中分别观察到大约 40% 的表型变异和 80% 的相似性。克隆 2、6、7、9 和 13 与对香豆酸、阿魏酸、没食子酸和原儿茶酸之间以及克隆 3、5、10、14、15、34、16、19、和 20 和q-香豆酸、香草酸和丁香酸含量。因此，可以说可以采用多元方法进行克隆选择，未来可以选择酚类化合物价值高的专属克隆。