Physico-chemical Characterization and Polyphenolic Composition of Red Wines Produced from Autochthonous Grapes Varieties (Vitis vinifera) in Turkey

Aims: Local varieties of “Hönüsü” and “Horozkarası” red grapes have been evaluated for the production of red wine and characterized33 for their chemical and sensory characteristics.

Study Design: This research was initiated by the Food microbiology researcher and Applications Unit of Fermentation Laboratory.

Place and Duration of Study: Laboratory of Fermentation of the Food Engineering Department in Gaziantep University, October 2019 to May 2021.

Methodology: All wines were produced by a standard procedure of vinification. Three types of red wines were produced from combinations of red grapes. Ten phenolics were quantitatively detected in the red wines during processing. Brix, alcohol, pH and free SO2 contents were also detected.

Results: The results showed that the type of technology affects significantly (p<0.05) the level of phenolic compounds formed during processing. Horozkarası” red grape contributed to the highest amount of phenolic compounds in red wines. Gaziantep wine provides valuable information about the production of red wine from Gaziantep red grapes.

Conclusion: The phenolic compounds of red wines were significantly (p<0.05) higher than that of musts. Many of the remarkable features of the phenolic profiles and Brix of grape varieties could help us to characterize Gaziantep wines. The mixture of must from “Hönüsü” and “Horozkarası” red grapes with 7:3 ratio contributes suitable sugar and phenolic compounds for red wine. The results from this study provide valuable information about the red wine produced from the ancient grape varieties of the Southeast region.