This research paper concentrated on studies on the effect of pretreatments on the quality of grape wine. The changes due to pretreatments on the functional properties are such as total phenols, tannins and catechins. Hence, various thermal treatments such as microwave with a combination of 300 W for 2, 4 and 6 min and conventional thermal pasteurization at 50, 60, 70°C with the time interval of 30 and 60s were applied to the grape must to study the extraction efficiency of polyphenols. The quality parameters of prepared wine from the grape must subjected to conventional thermal pasteurization at 70°C for 60 s revealed increase in total phenolic compound and tannin content with mean values of 210.43 mg/100 ml of wine and 118.27 mg/ 100 ml of wine, respectively whereas microwave treatment for 6 min revealed increase in catechin content with mean value of 68.95 mg/ 100 ml of wine at the end of fermentation.

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