Effect of maceration time on phenolic compounds and aroma composition of patkara wines

In this study, the effects of MT (maceration time) (7 days, 15 days, and 30 days at 25 °C) on phenolic compounds, anthocyanins, and aroma compounds were investigated in the Mersin/Mut region during the production of red wine from black Patkara grapes. In addition to determining the composition of sugar and organic acids in the Patkara grape, the maturity of phenolic compounds was also determined. The phenolic properties of wine are determined by spectrophotometry and HPLC; the aroma substances are determined by GC-MS/FID; and the sensory properties are determined by aroma and flavor profile analysis. The amount of total phenolic compounds and tannins was observed to increase with extending CF time. The wines applied with MF for 15 days generated the highest anthocyanin concentrations, as analyzed by spectrophotometry: 531.25 mg/L, 592.26 mg/L, and 491.84 mg/L, respectively. Based on HPLC analysis, the highest amount of anthocyanin compound in wines was found to be malvidin-3-glycoside at 245.79 mg/L, 269.07 mg/L, and 215.11 mg/L. 44 aroma compounds were identified in wines with 7 days of MT, 45 aroma compounds were identified in wines with 15 days of MT, and 44 aroma compounds were identified in wines with 30 days of MT. Total aroma compounds were higher in the wines applied to 15 days of MT compared to other wines. On the basis of the results of the sensory analysis, it was determined that the aromas of red fruit, black fruit, dried fruit, and marmalade characterized all three wines. In addition, the panelists preferred the wine that had been macerated for 7 days compared to the other wines.