Influence of the pressing on the aroma and anthocyanins compounds of Ökuzgözü wines

In this study, the effect of prefermentative pressing effect on the aroma and anthocyanin compounds of the wines made from cv. Öküzgözü were investigated. Aroma compound were extracted with liquid-liquid extraction using dichloromethane solvent and then analysed by gas chromatography (GC)-mass spectrometry (MS). Anthocyanin compositions were detected by high performance liquid chromatography with diode array dedector (HPLC-DAD). According to results, pressing increased the amount of total aroma and anthocyanin compounds in wines. Alcohols and ester were the largest groups of aroma compounds in wines. The majority of anthocyanins were found in glucoside form as malvidin. Based on sensory analysis, wine produced with the free-run juice was the most preferred by panellists.