## 1 Introduction  
Winemaking is a seasonal activity of environmental and economic relevance in the producing countries. In some industries the final residue is the grape pomace generated in the pressing stage, but in the wine industries that produce spirits the wet distilled grape pomace is the final residue of the plant. The compounds from distilled pomace are more active than those obtained from the pressing pomace and are highly thermostable [1]. A simple alternative to recover antioxidants from distilled grape pomace, consists of the utilization of the liquid phase accompanying the pomace; this liquid presents a radical scavenging capacity comparable to synthetic antioxidants, but the phenolic purity is low (15%, dry basis) [2].  
The phenolic compounds from the liquid phase accompanying the distilled grape pomace could be successfully adsorbed onto activated charcoal, but they could not be eluted [3]. However, the reversible adsorption of these grape phenolics onto resins was observed [4]. In that work, the liquid phase found in the distilled grape pomace was concentrated in nanofiltration membranes and further refined by adsorption onto polymeric resins and elution with ethanol. The direct adsorption onto commercial resins of the phenolic components from the winery wastes leaving the distillation stage has not been tried.  
adsorption using nonpolar macroporous polymers presents a series of advantages, including the wide range of structures and properties available, high adsorption capacity and selectivity, good performance to recover and to separate bioactive compounds, chemical stability, relatively low cost and easy regeneration. Increasing applications of resins are found in scientific literature for the recovery and non-thermal concentration and fractionation of the crude phenolic extracts from products and byproducts of the food industry, _i.e._, citrus peel and molasses [5], apple and grape pomace [6; 7; 8; 9] or for solvent extracts from autohydrolysis liquors of grape pomace [10].  
Among the phenolic compounds identified in winery products are catechins (catechin, epicatechin), flavonoids (quercetin, kaempfer, myricetin), benzoic acids (gallic, protocatechuic, 4-hydroxybenzoic, syringic, gentisic) and cinnamic acids (_p_-coumaric) [7]. These dietary phenolics present high antioxidant capacity, confer protection against cronic and degenerative diseases [11], are metabolizable [12] and stable at high temperatures [1]. Based on these properties, the concentrated phenolic product from wineries could be of interest for food, pharmaceutical and cosmetic applications. Such products could be proposed as agents protecting from oxidation during storage and as bioactive components in the formulation of functional foods.  
The aim of the present work was to select commercial food grade resins for the efficient adsorption of phenolic compounds with antioxidant activity present in winery wastes. Separation of solid and liquid phases from winery wastes and suitable dilution of the latter was accomplished before addressing the selective adsorption and desorption stages. Kinetic studies were carried out to compare the performance of the different resins and to establish the time required to reach equilibrium. For the resins selected on the basis of their adsorption capacity, the experimental desorption conditions were optimized to obtain concentrated extracts selectively enriched in the active components.