DOI 10.1007/s00217-022-04013-y KEYWORDS Microwave; extraction; phenolic compounds; grapes ABSTRACT A new microwave-assisted extraction (MAE) method was developed for the fast analysis of non-coloured phenolic content in grapes. The stability of 25 phenolic compounds under the microwave extraction conditions was assessed to define the optimal temperature. Several variables were evaluated to study their influence on the extraction process, including […]