Phenolics and colourants in grape skin vary among cultivars. Their extraction under efficient and environmentally friendly methods is of high industry importance. Grape berry skins from six white and six red commercial Australian cultivars were collected at veraison and harvest over a single vintage. Phenolics and colourants were extracted from the skins of individual cultivars under microwave-assisted (MAE) and conventional thermal extraction (CTE) methods. The settings for each method, previously identified, were fixed at levels maximising total phenolic (TP) extraction from the mixture of those same white skins at veraison and harvest and, unconnectedly, from the mixture of the red skins at veraison and harvest. For white and red grapes, the current study quantifies the variation in TP and colour (CIELAB chroma C*), which can be attributed to the joint effects of method of extraction, cultivar and time of berry development. The efficiencies of the extraction methods are compared for each cultivar. For each method, the average TP content achieved across corresponding individual skin collections and the TP extractions from their mixtures are well aligned for red cultivars and with a few exceptions for white cultivars. The results are of interest to researchers in phenolic and colour extraction, oenology and industrial post-winemaking waste management.

葡萄皮中的酚类和着色剂因品种而异。用有效和环境友好的方法提取它们具有很高的工业重要性。从六个白色和六个红色的商业澳大利亚品种中提取葡萄皮，并逐个收获。采用微波辅助（MAE）和常规热提取（CTE）方法从单个品种的皮中提取酚类和着色剂。先前确定的每种方法的设置都固定在最大程度，以在检验和收获时从相同的白皮肤混合物中提取总酚（TP），以及在检验和收获时从红皮肤的混合物中无关地提取总酚。对于白葡萄和红葡萄，当前的研究量化了TP和颜色的变化（CIELAB色度C*），这可以归因于提取方法，品种和浆果发育时间的共同作用。比较每种品种的提取方法的效率。对于每种方法，对于红色品种，除个别白色品种外，在相应的各个皮肤集合中获得的平均TP含量以及从其混合物中提取的TP均已很好地对齐。研究结果对酚醛和颜色提取，酿酒学和工业后酿酒废物管理的研究人员感兴趣。