Effect of mash fermentation on some chemical properties and antioxidant activity in red and rose wine produced from Öküzgözü grape.

Maceration is used for making red wine to ensure the phenolic compounds to dissolve and transfer of colored and non-colored phenolic components into wine. In this study, red wine was produced from Okuzgozu grape variety with inclusion of the mash fermentation; and rose wine was produced from Okuzgozu grape variety with exclusion of the mash fermentation. Chemical characteristics (Acidity, pH, Dry Matter and Ash) and total antioxidant activity (ORAC and TEAC assays and total phenolic content) of wine samples were determined. Total phenolic contents of the grape juice, grape wine and rose wine were 881.42 mg GAE/L, 4439.50 mg GAE/L and 783.08 mg GAE/L, respectively. TEAC and ORAC values of rose wine were 14.820 mM and 7.69 μmol TE/mL, respectively. It is concluded that the mash fermentation is effective on the wine composition in terms of the total antioxidant activity.