Crushed grapes of cv. Pedro Ximenez were macerated together with their must for 4, 16, 24 and 48 h at temperatures of 10, 15 and 25°C. The musts obtained after pressing were used for the determination of 14 phenolic compounds from the following fractions: hydroxybenzoic acids, hydroxycinnamic acids, other nonflavonoids, flavan-3-ols and flavonols. The temperature was found not to exert a marked influence on the extraction of the phenolic compounds in the first 16 h of maceration. After that time, however, it had a significant effect, so maceration times longer than 16 h are inadvisable unless subsequent oxidation is applied. The analytical results obtained showed that the flavan-3-ols, catechin and epicatechin were extracted at the highest rates, related with maceration temperature, followed by hydroxbenzoic acids, other nonflavonoids, hydroxycinnamic acids and flavonols. The flavan-3-ol fraction was also extracted in higher proportions under the different conditions assayed, through very closely followed by that of hydroxybenzoic acids
