Effect of Sulphur Dioxide, Ethyl Alcohol, Maceration Temperature and Time on Extraction of Phenolic Compounds of Vitis vinifera L. cvs +knzg÷zn and Bogazkere Grapes in Model Wine Solutions

Abstract

The effect of sulphur dioxide (SO₂), ethyl alcohol, maceration temperature
and time on the extraction of phenolic compounds of Öküzgözü
and Bogazkere grapes in model wine solution was investigated. Data
was evaluated using variance analysis technique. Significant differences
were observed among all of the variables according to SO₂, ethyl alcohol,
maceration temperature and time. Quantity of non-coloured phenolic
compounds with increasing the temperature was higher than that of
anthocyanin. Furthermore, extraction of anthocyanin from grape pomace
was more than that of non-coloured phenolic compounds in model wine
solutions which contained SO₂ and alcohol. The extraction of noncoloured
phenolic compounds continued during maceration. In contrast,
anthocyanin content reached maximum between day 3 and 5 for Bogazkere
and between day 2 and 5 for Öküzgözü and then decreased.