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

¹ Gaziosmanpaşa University, Department of Food Engineering, 60250 Tokat, Turkey
² Namık Kemal University, Şarköy Vocational School, Wine Production Technologies Programme, 59800 Şarköy/Tekirdağ, Turkey
³ Ankara University Department of Food Engineering, 06000 Ankara, Turkey

Abstract

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