Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration

•Grape juice was produced in industrial scale by different maceration processes.•Maceration process affect the concentration of bioactive compounds of grape juice.•Temperature and pectinase increased the extraction yield.•High concentrations of procyanidin B1, caffeic acid and trans-resveratrol were obtained. The effect of maceration process on the profile of phenolic compounds, organic acids composition and antioxidant activity of grape juices from new varieties of Vitis labrusca L. obtained in industrial scale was investigated. The extraction process presented a high yield without pressing the grapes. The use of a commercial pectinase resulted in an increase on extraction yield and procyanidins B1 and B2 concentrations and a decrease on turbidity and concentration of catechins. The combination of 60°C and 3.0mL100kg−1 of enzyme resulted in the highest extraction of phenolic compounds, reducing the content of acetic acid. The juices presented high antioxidant activity, related to the great concentration of malvidin, cyanidin, catechin and caffeic, cinnamic and gallic acids. Among the bioactive compounds, the juices presented high concentration of procyanidin B1, caffeic acid and trans-resveratrol, with higher levels compared to those reported in the literature.