PT - JOURNAL ARTICLE AU - J. Oszmianski AU - Françoise M. Romeyer AU - J. C. Sapis AU - J. J. Macheix TI - Grape Seed Phenolics: Extraction as Affected by Some Conditions Occurring During Wine Processing AID - 10.5344/ajev.1986.37.1.7 DP - 1986 Jan 01 TA - American Journal of Enology and Viticulture PG - 7--12 VI - 37 IP - 1 4099 - http://www.ajevonline.org/content/37/1/7.short 4100 - http://www.ajevonline.org/content/37/1/7.full SO - Am J Enol Vitic.1986 Jan 01; 37 AB - The effect of the presence of S02, alcohol, and high temperatures for various times of contact on the extraction of some phenolic compounds from grape seeds was investigated using HPLC techniques. The individual effects of alcohol and SO2 on gallic acid, (+)-catechin, (-)-epicatechin, and procyanidins B1, B2, B3, and B4 were small. High temperature contact increased extraction considerably. Simultaneous addition of SO2 and alcohol had an additional, increasing effect on extraction, but major influence was obtained when SO2, alcohol, and high temperature contacts occurred together. In some cases, extraction increased by more than 100% of the initial rate with gallic acid, (+)-catechin, and procyanidins B1 and B2. This may be explained by the degradation during grape seed maceration of some unidentified phenolic substances which possess such compounds as subunits in their polymeric structure.