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Phenolic compound profiles of grape pomace extracts from a mixture of Chilean grape varieties (Cabernet Sauvignon, Carmènere and Syrah) were analyzed. Two extraction methods were used: solvent and soxhlet extraction, followed by fractionation with hexane, chloroform and ethyl acetate. Phenolic compounds in different fractions were identified by HPLC. Ethyl acetate phase of solvent extraction contained...