摘要：In this study, carried out 1992 and 1993, the physical and chemical changes were investigated during maturation of black Öküzgözü wine grape variety grown in Elazığ region. The samples of Öküzgözü grapes were taken at the beginning of verasion. After the physical analyses were completed, the chemical analyses were carried out in must, skins and seeds. The results showed that weight and size of the berries and ratio of pulp increased during the ripening, but there was a decrease in the rations of skins and seeds. An increase in maturation index, soluble solids, glucose, fructose, potassium, total phenolic compounds and pH was noted in must throughout the maturation. Contrary to these changes, total acidity, tartaric and malic acids, ratio of glucose/fructose and, sodium in musts decreased. Anthocyanin and total phenolic compounds in the skins increased, whereas total phenolic compounds in the needs decreased. The physical and chemical changes during the ripening of black Öküzgözü wine grape varied from year to year.
