摘要：In this study, the effect of the temperature and time parameters applied during the maceration of bunches of grapes on the polyphenolic compounds of wines was studied. In the trials, the maceration time of the grapes was planned as two groups for 5 and 10 days and during this two maceration periods in question, temperature values of 25-30°C and 20-35°C were used in Group 1 and Group 2 respectively. 5 and 10 days of maceration times applied in two groups caused differences in the amounts of polyphenol compounds in wines. The amounts of total polyphenol, tannin and anthocyanins in wines increased during 10 days of maceration periods. Especially the amounts of the-se compounds increased when the maceration temperature was 35°C.
