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The moderate thermal (MT), ultrasound (US), and pulsed electric field (PEF) pretreatments are studied to enhance the phenolics extraction from Cabernet Franc (CF) grapes. The next pretreatment conditions are investigated: MT (50 °C, 15 min, 125 kJ/kg), US1 (24 kHz, 5 min, 121 kJ/kg), US2 (24 kHz, 10 min, 242 kJ/kg), US3 (24 kHz, 15 min, 363 kJ/kg), PEF1 (0.8 kV/cm, 100 ms, 42 kJ/kg), and PEF2 (5 kV/cm,...
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