摘要：Phenolic compounds give sensory properties to wine and also they have benefits for human health. Their quantities change according to vinification techniques. This research was conducted to determine the anthocyanin, total phenolic compounds, antioxidant activity, catechin, epicatechin, rutin, trans-resveratrol and cis-resveratrol levels in Kalecik Karası wines obtained by cold maceration and thermovinification techniques. Kalecik Karası, plant material of this research, harvested in 1,100 density in Ankara University Faculty of Agriculture Kalecik Viticultural Research and Experiment Station. Before the cold maceration and the thermovinification treatment, grapes are kept in cold storage for 72 hours and processed into wine 1,116 and 1,115 density respectively. As a result of this research, it was found that cold maceration decreased phenolic compounds in wine and thermovinification increased antioxidant activity, total phenolic compounds, catechin, rutin and trans resveratrol content in wines.
关键词：Phenolic compound; antioxidants; Kalecik Karası; red wine; HPLC-DAD
