Phenols are one of the key factors affecting the quality of wine grapes, and they also have an important impact on the quality of wine, so people attach great importance to them. In this paper, the Cabernet Gernischet grape was used as the raw material to study the changes of phenolic compounds in grape fruit under different pressure (100, 200, 300, 400, 500 MPa) and time (5, 15, 25, 35, 45 min). Results showed that 400 MPa pressure treatment and 25 min time treatment had the best effect. After ultra-high pressure treatment, the contents of total anthocyanins, total flavonoids, total phenols, flavonols, flavanols, unacylated, and acetylated anthocyanins in the treated samples significantly increased compared with the control, which resulted in the decrease of L* value and the increase of a* value, C*ab value, b* value, and h*ab value of the color parameters, resulting in the color change of the treated samples to deep red. The results of this study can provide some data reference for the improvement of grape and wine quality by ultra-high pressure technology.
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