Determination of some physical and chemical properties of wines obtained from the okuzgozu grape growing in different region

In this study, it is aimed to determine the amounts and distributions of the phenolic compounds and physicochemical properties of the wines in some production stages, that are produced with Öküzgözü grapes grown in Elazığ, Diyarbakır and Denizli regions. Total acid, dry matter, pH, reducing sugar, free and total SO2, density, alcohol, volatile acid, total phenolic compound, total monomeric anthocyanin, and of some phenolic compounds in the must and wines were analysed. Total monomeric anthocyanin content were found to be lower in the wines of Denizli region (157.74 mg/L) compared to those in the wines of Elazığ and Diyarbakır region (380.98, 372.45 mg/L). Catechin was determined as the highest amount of phenolic compounds in the wines obtained from the grapes of 3 different regions. It is found that the regional differences had an impact on the phenolic compounds in the wines produced.