摘要：Influence of the maceration time on wine quality and phenolic compounds of red wines produced with the mixture of Oküzgözü and Boğazkere grapes at different retio was investigated. Oküzgözü and Boğazkere grapes were crushed and mixed at the ratio of (1:1) and (2:1) respectively. The crushed mixtures were divided into three equal parts and left to macerate for 3, 5 and 7 days at 25 °C. Wines were evaluated by general, phenolic compounds and sensory analyses. According to general analyses, increasing the maceration time produced higher values for drymatter, methanol and ash content. With regard to phenolic compounds, amounts of total phenolic compounds and tanins increased vvith an increase in maceration time in both mixtures and the amount of anthocyanin was the highest in the wines macerated for five days in both mixtures. This was follovved by seven and three dav macerated wines. According to the sensory analysis, the wine macerated for five days was preferred than others in both mixtures. Maceration time affected the wine quality under the experimentation conditions. Additionally, to produce good quality wines from mixture of Oküzgözü and Boğazkere grapes at the ratio of (1:1) and (2:1) respectively, the most suitable maceration time was found to be fi ve days.
