## 3 Results and Discussion
### Bioactive Characteristics of the White and Red Grape Musst and Wines
The total polyphenolic content of the studied red wine varieties was comparable with the available literature data (e.g., 1750.9-2424.1 mg GAE/L) [42] (Table S2). The antioxidant activity of the red musets and wines ranged from 18.95 to 24.31 mM TE/L for musets and from 14.29 to 15.62 mm TE/L for wines, with higher values corresponding to Burgund Mare must and Merlot wine, respectively (Figure 2). The obtained values of AA were slightly higher than those reported by [PERSON] et al. (7.49-11.36 mm TE/L) [42], but slightly lower than the literature data for Cabernet Sauvignon (14.4-21.39 mM TE/L) and Merlot (10.75-19.50 mM/L) wines [39] (Table S2). Total anthocyanins (TAs) of the red musets were higher than those of the corresponding wines, with significantly higher values of TAs in Merlot must and wine (Figure 2). The TAs content of the Cabernet Sauvignon and Burgund Mare wines were comparable with the literature data (358.3-887.6 mg/L) [42] (Table S2). The total tannins (TTs) of the studied red must varieties were comparable, while significantly lower TCs were observed for Cabernet Sauvignon (1362.70 mg/L) and Burgund Mare (1944.00 mg/L) wines compared with Merlot wine (4121.00 mg/L). The studied literature data reported TTs ranging from 1037 to 1726 mg/L for Shiraz wine, 1066 to 2261 mg/L for Cabernet Sauvignon, and 789 to 1750 mg/L for Merlot wines [39]. The total catechins (TCs) of the red musets varied between 211.69 and 261.79 mg/L, while for the resulting wines, they varied between 40.12 and 89.57 mg/L, values lower than those reported for Cabernet Sauvignon (172.1 mg/L), Merlot (128.8 mg/L), and Syrah (149.1 mg/L) wines [40]. According to the [PERSON] test, significant differences (\(p\leq 0.05\)) between red musets and the corresponding wines were observed only based on TPFs (Figure 2), while no significant differences were observed based on the other parameters. In the case of white varieties, [PERSON]'s correlation analysis (Table 1) shows positive correlations between the bioactive properties of the investigated grape musets and their corresponding wines. All the correlation coefficients were higher than 0.5. A strong positive correlation was observed for antioxidant activity, with the total tannin content and total  
Figure 2: Bioactive characteristics of must and wines of red grape varieties (BM—Burgund Mare; CS—Cabernet Sauvignon; M—Merlot): (**a**) Total polyphenols (TPFs) (mg GAE/L); (**b**) total catechins (TCs) (mg catechins/L); (**c**) total anthocyanins (TAs) (mg/L); (**d**) total tannins (TTs) (mg/L); and (**e**) antioxidant activity (AA) (mmol TE/L). Different lowercase letters in each graph indicate a significant difference at \(p<0.05\) according to [PERSON]’s multiple range test. catechin, demonstrating the importance of these two categories of parameters in perfecting the taste and flavor of white wines. Additionally, a strong correlation was observed between the TCs and TTs of the white musts and wines. The total polyphenols content in red musts and wines is significantly positively correlated with antioxidant activity, followed by positive but weak correlations with the content of catechins, anthocyanins, and tannins (Table 2). In turn, the antioxidant activity is strongly correlated with the total catechin content and poorly correlated positively with the total anthocyanin and tannin contents.