摘要：In the present work, suitibility of white grape varieties of Kabarcık, Semillon and Chardonnay grown in Experimental Vineyard of Pozantı Research Centre of Cukurova University for wine production was investigated. The chemical compositions of the wines were within the limits. Total acidity of the wines was within the recommended limit for a quality wine. According to the sensory analysis, the Chardonnay wine had the highest total score in both years. It was found that quality wine can be produced from the grape varieties studied in Pozantı.
