## 3 Results and Discussion
### Individual Phenolic Compounds in White and Red Grape Must and Wine by UHPLC-ESI/HRMS

Table 3: The identification of phenolic compounds in grape must and wine by UHPLC–ESI/HRMS with structures confirmed by comparison with reference standards. comparable [47] with the available literature data. The amounts of t-cinnamic acid decrease from musts to wines, especially in the case of white varieties, with values ranging from 0.32 to 3.16 mg/L in white musts and from 0.01 to 0.30 mg/L in corresponding wines. Caffeic acid was quantified only in the musts, while in the wines it was not detected. Generally, the (+)-catechin and (-)-epicatechin contents decrease from musts to wines, indicating that those compounds are reduced by fermentation processes, especially in the case of FR, SB, and B varieties. Higher amounts of (+)-catechin and (-)-epicatechin correspond to B must (m) and wine (w) (51.54 (m)/23.66 (w) mg/L for (+)-catechin and 44.94 (m)/5.11 (w) mg/L for (-)-epicatechin), values lower than those found in Feetasca Neagra wine [16] and similar to those found in Cabernet Sauvignon, Merlot, and Pinot Noire red wines [45; 46; 48]. Quercetin, kaempfer, apigenin, chrysin, and galangin are flavonoids that are found more in leaves and fruits than in wine; these compounds are quantified in musts but, in most cases, are not detected in wines. Among those flavonoids, quercetin was quantified in higher amounts in B must (239.7 mg/L) and wine (12.30 mg/L), followed by SB must (9.44 mg/L) (Table 3). The literature data indicate higher amounts of quercetin in Cabernet Sauvignon (4.57-5.46 mg/L) and Merlot (4.65-5.78 mg/L) wines [44; 48] compared with the data of this study. t-Resveratrol, a biosynthesized polyphenol of various plants and fruits with a powerful antioxidant potential [49], was quantified in both musts and wines, with values between n.d.-0.70 mg/L and 0.01-0.35 mg/L in white musts and wines, while higher amounts were quantified in red musts (n.d.-5.77 mg/L) and wines (1.28-3.13 mg/L). The amounts of t-resveratrol quantified in the investigated white and red wines were lower compared with the literature data for white [46; 50] and red [19; 50] wines. \begin{table}
\begin{tabular}{l c c c c c c c c c c c c c c c} \hline \hline \multicolumn{1}{c}{\multirow{2}{*}{ \begin{tabular}{c} **Phenolic** \\ **Compounds** \\ **(mg/L)** \\ \end{tabular}  }} & \multicolumn{8}{c}{**White Varieties**} & \multicolumn{8}{c}{**Red Varieties**} \\ \cline{2-13}  & **FR** & **FR** & **MO** & **MO** & **RI** & **RI** & **SB** & **SB** & **BM** & **SM** & **CS** & **CS** & **M** & **M** \\  & **m** & **w** & **m** & **w** & **m** & **w** & **m** & **w** & **m** & **w** & **m** & **w** & **m** & **w** \\ \hline Gallic acid & 0.19 \({}^{\ast}\) & 2.24 \({}^{\text{b}}\) & n.d. \({}^{\ast}\) & 4.24 \({}^{\text{a}}\) & 0.11 \({}^{\ast}\) & 1.66 \({}^{\text{c}}\) & 0.64 \({}^{\text{d}}\) & 0.82 \({}^{\text{d}}\) & 28.84 \({}^{\text{C}}\) & 89.1 \({}^{\text{A}}\) & 0.03 \({  
Among the white musts, higher total quantified phenolic compounds (Pphenolic compounds) correspond to SB must, followed by RI, FR, and MO musts, while in the obtained wines, higher total quantified phenolic compounds correspond to MO wines, followed by RI and FR white wines. BM red must and wine show higher total quantified phenolic compounds, followed by M and CS wines.