Influence of the prefermentative cold maceration on the aroma and anthocyanins compounds of Kalecik karasi wines

In this study, the effect of prefermentative cold maceration (7 ºC- 5 days) on the aroma and anthocyanin compounds of the wines made from cv. Kalecik karası were investigated.Aroma compounds 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, cold maceration technique increased the amount of total aroma and anthocyanin compounds. Alcohols and ester were the largest groups of aroma compounds. The majority of anthocyanins were found in glucoside form as malvidin. Based on sensory analysis, wine produced with cold maceration was the most preferred.