Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Boğazkere and Öküzgözü

Experimental design approach for the evaluation of anthocyanin content of rosé wines obtained by pulsed electric fields. Influence of temperature and time of maceration

“…Therefore, maceration time and temperature did not produce large differences in the anthocyanin profiles of the finished Cabernet Sauvignon rosé wines. Similar observations have been previously reported for the maceration time and temperature in rosé and red winemaking using other varieties, such as Öküzgözü, Bogazkere, Pinotage and Monastrell (Gómez-Plaza, Gil-Muñoz, López-Roca, Martínez-Cutillas, & Fernández-Fernández, 2002;Kelebek et al, 2006Kelebek et al, , 2007Marais, 2003). Moreover, the anthocyanin profiles of control and PEF-treated wines were also comparable.…”

Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes

“…In all the cases the evolution of total anthocyanins and colour intensity was similar. These results confirm that anthocyanins extracted from grape skin during the maceration process are the main responsible for the colour intensity of red wines (Kelebek et al, 2006). The maximum concentration of anthocyanins was reached after 96 h. A slight decrease on the concentration of anthocyanins was observed after reaching the maximum concentration.…”

Authenticity of wines made with economically important grape varieties grown in Anatolia by their phenolic profiles

“…Bo gazkere and € Oküzg€ ozü are the two native grape varieties widely grown in the eastern Anatolia (Diyarbakır and Elazı g) regions, which are used for high quality wine production in Turkey (Kelebek et al, 2006). The majority of Bo gazkere and € Oküzg€ ozü wines in this study were from the eastern wine growing regions (Diyarbakır and Elazı g).…”