Development of rapid extraction methods to evaluate the quality of grapes for winemaking, analytical methods for monitoring color and phenolic compounds, and optimization of winemaking processes for their extraction

Objective: Development of methods for the extraction of phenolic compounds from the grapes that are used to control ripening. The method developed has the capacity to extract more than 99% of anthocyanins, more than 90% of proanthocyanidins (tannins) and about 95% of total polyphenol content. In collaboration with CIFOR-INIA (CSIC).