## 4 Conclusions  
This study presents a detailed characterization of the main bioactive characteristics and phenolic compounds content of different musts and their corresponding wines obtained from white and red grape varieties. PCA analysis based on the quantitative data (bioactive characteristics and individual phenolic composition) allows a discrimination to occur between musts and wines, as well as between white and red varieties. Some phenolic compounds (caffeic and t-cinnamic acids, (+)-catechin, (-)-epicatechin, quercetin, and t-resveratrol) are lost through alcoholic fermentation and thus show lower values in wines compared musts, whereas the amounts of other phenolic compounds (gallic, syringic, and p-coumaric acids) increase in wines compared with musts. [PERSON]'s correlation analysis shows strong and moderate correlations between the main phenolic compounds in musts and wines. In summary, the information presented here could serve as a valuable database for further research aimed at investigating the polyphenic composition of different musts and wines to optimize farming practices in the vineyard and the winemaking process so as to obtain wines with a high content of bioactive compounds. The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/app13095722/s1](https://www.mdpi.com/article/10.3390/app13095722/s1)]([https://www.mdpi.com/article/10.3390/app13095722/s1](https://www.mdpi.com/article/10.3390/app13095722/s1)), Figure S1: The obtained total ion current (TIC) chromatogram for the separation of polyphenic compounds in Burgund Mare grape must by UHPLC-ESI/HRMS; Table S1: The viticultural climate of the vegetation and maturation period corresponding to Stefanesti vineyard during the 2021 harvest year; Table S2: Content of total phenolic compounds (TPC, expressed as mg GAE/I), total anthocyanins (TA, expressed in mg/L),TC--total  
Figure 5: Discrimination of red musts and wines based on individual phenolic compounds. (**a**) Score plot of the first two discriminant functions showing separation between different red musts and wines (Mm/w—Merlot must/wine, CSm/w—Cabernet Sauvignon must/wine, BMm/w—Burgund Mare must/wine) and (**b**) correlation between the individual phenolic compounds (3,4-dilhydroxybenzoic acid (3,4-DHBA), 4-hydroxybenzoic acid (4-HBA), gallic acid (GA), syringic acid (SyA), caffeic acid (CafA), p-coumaric acid (p-Coum), ferulic acid (FA), cinnamic acid (CinA), chlorogenic acid (ChlA), abscisic acid (AbsA), ellagic acid (ElA), (+)-catechin (Cat), (-)-epicatechin (ECat), quercetin (Qu), kaempfer (Kae), isorhammetin (iRh), epigenin (Apigl), pinocembrin (Pin), chrysin (Chry), galangin (Ga), t-resveratrol (Res)) and the factors. catechins--catechine/ flavonoid content mg/L, TT-tannins (expressed in mg/L), AA-antioxidant activity (expressed in mMol Trolox/l) in wine and grape must; Table S3: Phenolic compounds in white grape musts (m) and wines (w) (mg/L); Table S4: Phenolic compounds in red grape musts (m) and wines (w) (mg/l); Table S5: Correlation matrix and Pearson coefficients of determination for individual phenolic compounds in must and wine for white grape cultivars; Table S6: Correlation matrix and Pearson coefficients of determination for individual phenolic compounds in must and wine for red grape cultivars. References [16; 19; 39; 40; 41; 42; 44; 45; 46; 47; 48; 49; 50; 51; 52] are cited in the Supplementary Materials. Conceptualization, P.A.O. and E.-I.G. ; methodology, P.A.O. and E.-I.G. ; software, A.F. and E.-I.G. ; validation, E.-I.G., P.A.O. and C.T.C. ; formal analysis, P.A.O., C.T.C. and E.-I.G. ; investigation, P.A.O., A.F., E.-I.G. and C.T.C. ; resources, D.I.S. and R.E.I. ; data curation, P.A.O. and E.-I.G. ; writing, P.A.O., E.-I.G., A.F. and C.T.C. ; writing--review and editing, P.A.O., E.-I.G. and A.F. ; visualization, R.E.I., D.I.S. and O.T. ; supervision, R.E.I., D.I.S. and O.T. ; project administration, R.E.I. and D.I.S. All authors have read and agreed to the published version of the manuscript.