摘要：This study was undertaken to investigate the effect of maceration time on phenolic compounds in red wine production. Öküzgözü and Boğazkere grapes were mixed at ratios of (1:1) and (2:1). The maceration was carried out at 25 °C for 3, 5 and 7 days. During the maceration total phenolic compounds, color density and colour hue were monitored. At both mixing ratios most of the phenolic compounds were extracted into the must at earlier days, before the alcoholic fermentation began; the amount of total phenolic compounds increased with time and amount of antocyannin increased until the 5th day and then started to decline after the sixth day.
