## 1 Introduction  
Of the 60 _Vitis_ species, which naturally grow almost exclusively in the Northern Hemisphere, only the _Vitis viinfera_ L. (Vitaceae) vine is widely used in the global wine industry [1]. Grapes are a source of antioxidants such as phenolic compounds [1]. It is believed that the antioxidant activity of the polyphenols present in grapes is much higher than that of essential vitamins and contributes to the dietary benefits of grapes [1]. In addition, phenolic compounds are the most important plant secondary metabolites that affect the quality parameters of wines. Cultivars that are selected for cool climate regions should be fully mature before the first autumn frosts. By doing so, success can be achieved in cultivation. The common grapevine (_Vitis viinfera_ L) is a species of worldwide economic importance. In 2018, it was cultivated on a global scale of approximately 7.5 million hectares, and 77.8 million tons of grapes were harvested, of which 57% were wine grapes, 36% were table grapes, and 7% were used to produce raisins [2]. Newly established vineyards located in cool climates to the north of the traditional grape-growing regions are increasing in importance [3]. The new northern regions are understood as being areas within Poland or Denmark. An alternative to traditional production is the introduction of hybrid cultivars--interspecies hybrids with increased resistance to fungal diseases [4; 5]. Because of the high sugar content of wine grapes (<20%), the berries are characterized by a high caloric content [6]. This allows for the production of wine, where during alcoholic fermentation, an average of 17 g of sugar per liter are used to produce 1% ethyl alcohol by volume. One kilogram of grapes used for wine production contains between 700 and 1200 kcal, whereas the caloric content of apples and plums does not exceed 550 and 580 kcal, respectively, per kilogram of fruit. The caloric content of table grapes is lower than of wine grapes due to the lower sugar content (up to 15%). This caloric content is lower in white grapes (on average, 33 kcal\(\cdot\)100 g\({}^{-1}\)) than in black grapes (79 kcal\(\cdot\)100 g\({}^{-1}\)). Table grapesconsist mainly of water (65-75%) and sugars (glucose and fructose) (20-25%). Organic acids amount to 0.5-1.4%, and among them, tartaric acid is the most abundant, followed by malic acid. Citric acid is present in low concentrations [7]. The contents of proteins and mineral salt are within the range of 0.15-0.9%, and that of pectin is within the range of 0.3-1%. Table and wine grape cultivars are rich in potassium, phosphorus, magnesium, sodium, iron, manganese, and copper salts [7]. The presence of the vitamins A, B1, B2, B6, B12, H, PP, and C has also been reported [6; 7].  
It has been reported that phenolic compounds have many biological properties, including cardioprotective, anti-inflammatory, anti-carcinogenic, antiviral, and antibacterial properties, which are mainly attributed to their antioxidant effects [8]. Grapes, compared to other types of fruit, are distinguished by their high antioxidant potential [8; 9]. [PERSON] et al. [10] demonstrated that grape juice and wine contain increased concentrations of bioactive compounds, and in particular, phenolic compounds. Their results showed that the polyphenol content was significantly lower in white grape juice than in red grape juice. A similar correlation was found in a study on antioxidant activity. A higher activity was reported in red grape juice. [PERSON] et al. [11] confirm that dark grapes have higher nutritional qualities than green or white grapes.  
The aim of the study was to assess the basic chemical composition, antioxidant activity, and macronutrient content of six grape cultivars grown under temperate climate conditions. The information can serve as a reference for the selection of a suitable variety for the production of the selected type of wine.