TY - JOUR T1 - Grape Seed Phenolics: Extraction as Affected by Some Conditions Occurring During Wine Processing JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 7 LP - 12 DO - 10.5344/ajev.1986.37.1.7 VL - 37 IS - 1 AU - J. Oszmianski AU - Françoise M. Romeyer AU - J. C. Sapis AU - J. J. Macheix Y1 - 1986/01/01 UR - http://www.ajevonline.org/content/37/1/7.abstract N2 - 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. ER -