The experiment was carried out at the Department of Biotechnology, Faculty
of Technology, Mahasarakham University, Northeast Thailand during the
2006. The study aimed to determine amounts of flavonoids, phenolics and
organic acids in ripe fruits and brewed red wines of both non-skin contact
and skin contact winemaking techniques where Mao Luang ripe fruits of
both Fapratan and Sangkrow2 cultivars were used. The experiment was laid
in a Completely Randomised Design (CRD) with four replications. The results
showed that mean values of primary data of fresh Mao Luang ripe fruits
on weight of 100 berries (g) and mean values of juice:solids, pH, total
soluble solid (TSS,0brix), total organic acids (TOA, mg L-1),
TSS:TOA (%), total flavonoids contents (TFC, mg L-1), total
phenolic acids (TPA, mg L-1), total procyanidins contents (TPC,
mg L-1) and reducing sugar (g L-1) were 65.62, 3.28,
3.51, 16.50, 49.36, 28.10, 397.90, 76.04, 156.21 and 184.32, respectively.
Skin contact Mao Luang red wine gave higher amounts of flavonoids, phenolic
acids, anthocyanins of procyanidin B1 and procyanidin B2, organic acids
than non-skin contact red wine. The differences were highly significant.
Furthermore, ethanol (%) and total acidity (g L-1 citric acid)
were much higher for skin contact wine than non-skin contact wine but
a reverse was found with total soluble solids (0brix), pH where
non-skin contact wine gave higher mean values than skin contact wine.