摘要：In the study Sultani vine-leaves were used for brined grape leaves production. Grape leaves naturally fermented in brines containing 5% NaCl and 0.25% lactic acid for both 8 weeks and 4 weeks. Closely paralleled results obtained in two experiments which have different fermentation periods. These results suggest that 4 weeks fermentation period was enough to obtain for desirable brined grape leaves production. In 1995 and 1996 pH, titrable acidity, salt and reducing sugar has changed between, 3.20-3.23-3.09-3.17-0.81-0.98% 0.80-0.93%; 3.78-3.68%, 3.89-3.64% and 0.49-0.43%, 0.34-0.26%, respectively
