The effect of sulphur dioxide (SO(2)), ethyl alcohol, maceration temperature and time on the extraction of phenolic compounds of Okuzgozu and Bogazkere grapes in model wine solution was investigated. Data was evaluated using variance analysis technique. Significant differences were observed among all of the variables according to SO(2), ethyl alcohol, maceration temperature and time. Quantity of non-coloured phenolic compounds with increasing the temperature was higher than that of anthocyanin. Furthermore, extraction of anthocyanin from grape pomace was more than that of non-coloured phenolic compounds in model wine solutions which contained SO(2) and alcohol. The extraction of non-coloured phenolic compounds continued during maceration. In contrast, anthocyanin content reached maximum between day 3 and 5 for Bogazkere and between day 2 and 5 for Okuzgozu and then decreased.