摘要：In this study, the color of red wines produced by carbonic maceration method by using Carignan end Grenache red grape varieties were analyzed in the Hunter Lab. Model D25. The results were studied to the system in question. In the trials, the maceration time of the grapes was planned as two groups for 5 and 10 days and during these two maceration periods in question, temperature values of 25-30°C and 20-35°C were used in group l and group 2 respectively. It was observed that long maceration time and high maceration temperature was very important for the grapes having low anthocyanin content. Related with color measurement; significant darkness in the color of wines produced were observed during the maceration time of 10 days. It was also detected that the increase in color was lower when the time was prolonged for the applications applied at 35°C.
