摘要：For both grape species and varieties, the morphological characters used for description are often strongly influenced by environmental factors and tissue ages, resulting in large variations in phenotype. For these reason, it was decided to use electrophoretic separation of isozymes from ripe berries of grape varieties. In this research, varieties were chosen because of their commercial importance and their availability at the Ankara University, Agricultural Faculty, Research and Experimental Vineyard. Enzyme banding patterns for 14 varieties of wine and table grapes were determined by polyacylamide gel electrophoresis. Enzymes were extracted from ripe berries of each variety. Enzyme bands were detected by developing the gels in a buffered solution that produced an insoluble dye at the site of enzyme activity. The varieties were assayed for Catechol Oxidase (CO) and Esterase (EST). Both enzymes were found quite useful for distinguishing varieties.
