Effect of maceration time and fermentation technique on the phenolic compounds of Öküzgözü wines.

Abstract

In this study, it was aimed to investigate the effects of different maceration times (5, 10, 15 days) and fermentation techniques [Saccharomyces cerevisiae inoculated (IF) and S. cerevisiae uninoculated (UF)] on the phenolic compounds of red wines produced from Öküzgözü grape variety. Wine samples were analyzed after maceration (AM) and after fermentation (AF) stages. Total phenolic compound (TPC) and total monomeric anthocyanin (TMA) values of wine at the AM stages were determined ranged between 1412.92-2083.75 mg gallic acid equivalent (GAE)/L; 68.69-98.08 mg/L, while the TPC and TMA values of wine at the AF stages were found ranged between 1496.20-2008.67 mg GAE/L; 66.46-77.32 mg/L. Depending on the maceration time, the highest TPC value was reached in 15 days, while the highest TMA value was reached in 10 days of maceration for NF and SF samples. The highest amount of phenolic compound determined in all wines was quinic acid (33.03-81.81 mg/L), following that gallic acid (3.86-24.71 mg/L) and (+)-catechin (3.94-34.35 mg/L). Vanillic acid was not detected in all wine samples taken at both stages. This study has importance in terms of determination of the fermentation technique of red vines produced using Öküzgözü grape variety and presents its potential for industrial scale production.