摘要：The study was carried out in order to assess the chemical and organoleptic properties of the wines produced by carbonic maceration using the different production models. The wines produced from two different red grape varieties; Çalkarası and Cinsaut were compared with the wines produced by the traditional method from the same grape varieties. Crushed grapes after seperation from the stems (30%) were combined with whole grapes (70%) and left for carbonic maceration. In an other experiment, the carbonic maceration method was fallowed by mash fermentation. As a result, it was found that the methods mentioned above provide best results on the content of anthocyan and dry matter.
