The effect of cold maceration on the phenolic composition of red wines

摘要: In this study, it was aimed to reveal the effect of cold maceration on phenolic composition according classical in Cabernet sauvignon wines. For purpose; total phenol, anthocyanin and biologically active eight different compounds were determined by HPLC wines produced with two techniques during 2009 2010 harvest years. According results obtained; showed highest phenol content 1529.09 mg GAE/L 2051.81 mg GAE/L, respectively. The classic wine (149.95 mg/L), (279.50 mg/L) 2010. amount catechin as 58.30 mg/L; 51.30 mg/L 140.98 mg/L; 86.45 mg/L 2010, results, individual compound among gallic acid epicatechin all types (–) - Epicatechin most present respectively after (+) catechin. Malvidine 3-glycoside higher than cyanidin 3–5 diglucoside kinds Keywords: red wine, maceration, phenolic, anthocyanins