In this study, anthocyanin compounds of wines made from cv. Okuzgozu and effects of by cold maceration on the anthocyanin profiles of these wines were investigated. Anthocyanin composition was detected by high performance liquid chromatography (HPLC) coupled with diode array detector. Fourteen different anthocyanins, including five glucosides, five acetyl glucosides, and four coumaroyl glucosides were identified and quantified. Total concentration of these compounds was 284.15 mg l(-1) for cold maceration wines and 243.62 mg l(-1) for control wines. Malvidin-3-glucoside was the most abundant and cyanidin-3-glucoside was minor anthocyanins in both wines. Total colour intensity, phenolic and tannin content of wines produced with cold maceration were clearly higher than control wines. Based upon sensory analysis, the wines obtained from cold maceration had higher colour, flavour, body, astringency aftertaste and harmony character than that the one produced from traditional maceration.