摘要：Much work has been carried out on the study of phenolic substances in grape and in wine and a very complete review was published by Singlelton and Esav in 1969. Considerable progress has been made since then, the use of high performance liquid chromatography (HPLC) that can be both separation and quantitative analysis. In this article, main phenolic substances in grapes which were separated and quantitatively determined by much research are given.
