## 3 Results and Discussion
### Antioxidant Capacity of Must and Wine  
The antioxidant capacity of wine samples was estimated by their ability to scavenge the ABTS\({}^{\bullet+}\) radical capacity and ferric-reducing antioxidant potential (FRAP) assays. Both assays confirmed the highest antioxidant capacity in the must (12.3 and 24.2 mmol Trolox/mL for ABTS\({}^{\bullet+}\) and FRAP, respectively) (Figure 2), and its reduction along consecutive steps of the wine-making process. The changes in intensity depended on the fermentation temperature and yeast strain. The maturation step also affected the antioxidant capacity of the tested wine. In the wine fermented at 12 \({}^{\circ}\)C, the antioxidant capacity measured by ABTS\({}^{\bullet+}\) was reduced, as compared with the must, from 39.1% to 40.7% in the young wine, and from 43.1% to 65.1% following maturation. In the wines fermented at a higher temperature (20 \({}^{\circ}\)C), the decrease in antioxidant capacity in the fresh wine was greater and ranged from 40.7% to 46.4%, but the change after maturation was smaller and amounted to 46.4-60.8%. Differences induced by yeast strain were similar for both temperature variants and they were more pronounced in the wine after maturation. The wines obtained by spontaneous fermentation and by using _S. cerevisiae_ Challenge Aroma White had the lowest antioxidant capacity. It amounted to 5.1 and 4.3 mmol Trolox/mL for 12 \({}^{\circ}\)C wines and 4.8 and 5.2 mmol Trolox/mL for 20 \({}^{\circ}\)C wines, respectively. The results yielded by the FRAP assay showed a comparable trend. A similar level of reduction in antioxidant capacity, not significant, was noticed for both temperature variants (46.2-56.2% and 51.7-60.0% for 12 \({}^{\circ}\)C, and 45.1-54.2% and 55.0-61.6% for 20 \({}^{\circ}\)C, for fresh and matured wine respectively). The assay also confirmed that spontaneous fermentation and _S. cerevisiae_ Challenge Aroma White strain most effectively reduced wine antioxidant capacity than the remaining samples (\(p\leq 0.05\)). _S. cerevisiae_ SIHA\({}^{\circledR}\) Cryarone and _S. bayanus_ SIHA\({}^{\circledR}\) Active Yeast 4 produced wines with the highest antioxidant capacity, regardless of the fermentation temperature. [PERSON] et al. [3] measured antioxidant capacity by FRAP as mM Fe/L and compared wines from a few white cultivars. In cv. Aurore wine, the antioxidant capacity amounted to 1.01 mM Fe/L and was lower than in cvs. Jutrzenka and Muscat Odeskij but higher than in the wines from cvs. Bianca or Siberia. [PERSON] et al. [4] compared two Polish wines, white Aurore and red Rondo, and found that the antioxidant capacity (ABTS\({}^{\bullet+}\)) was approximately eight times lower in the white wine and amounted to 1.1 mg of Trolox/L (4.4 mmol Trolox/mL). Our results were concurrent with those referenced above. As per literature [3; 25], different wines have different quantities and spectra of native antioxidants and therefore different health benefits. Wine antioxidant capacity markedly depend on the content of phenolic compounds and other factors such as grape cultivar, soil, nutrition, climatic conditions, weather, wine-making procedure, and conditions of maturation and storage [25].