Production of rose wine from Öküzgözü grape

ABSTRACTMSC THESISPRODUCTION OF ROSÉ WINE FROM ÖKÜZGÖZÜGRAPEPakize DEMİRDEPARTMENT OF FOOD ENGINEERINGINSTITUTE OF NATURAL AND APPLIED SCIENCESUNIVERSITY OF ÇUKUROVASupervisor : Prof. Dr. Ahmet CANBAŞYear: 2005, Pages:54Jury : Prof. Dr. Ahmet CANBAŞProf. Dr. Semih TANGOLARAssoc. Prof. Dr. Turgut CABAROĞLUThis study was carried out to investigate the suitability of Öküzgözü grapegrown in Elazığ region for the production of rosé wine and the most suitablemaceration time.Mature grapes transported to Pilot winery were crushed and then macerated at15ºC. Five different maceration times for 3, 6, 12, 18, 24 hours were applied oncrushed grapes. After maceration, the must was pressed and left to fermentation aswhite wine processing. Fermentation was performed spontaneously. Quality of roséwines produced was determined by both chemical and sensorial analyses.As a result, it was determined that Öküzgözü grape was suitable for theproduction of rosé wine and this grape variety had good balance taste and odour.According to sensory evaluations, the wine macerated for three hours was found themost preferred one.KeyWords: Rosé wine, Öküzgözü, anthocyanin, maceration, phenolic compounds