Effect of sulphur dioxide, ethyl alcohol, maceration temperature and time on extraction of phenolic compounds of vitis vinifera L. cvs Öküzgözü and Bogazkere Grapes in model wine solutions

The effect of sulphur dioxide (S02), 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 SO 2, 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 S02 and alcohol. The extraction of non- coloured 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