## 3 Results and Discussion
### Individual Phenolic Compounds in White and Red Grape Must and Wine by UHPLC-ESI/HRMS  
Identification and quantification of the polyphenolic compounds were performed by UHPLC-ESI/HRMS analysis using an external calibration method. A typical total ion current (TIC) chromatogram is shown in Figure S1 for the Burgund Mare grape must. The retention time, the name of the compound, the formula, the \(m/z\) values of the adduct ions, and the MS/MS fragment ions in negative ESI mode, the mass error, and the exact molecular mass are given in Table 3.  
The quantitative results of individual phenolic compounds in musts and wines of different white and red varieties are presented in Table 4. It is obvious that the individual phenolic compounds were quantified in higher amounts in red musts and wines compared with white musts and wines and, in general, the amounts of phenolic compounds increase in wines compared with the corresponding musts. \begin{table}
\begin{tabular}{l c c c c} \hline
**Variables** & **TPFs** & **TCs** & **TTs** & **AA** \\ \hline TPFs (mg & **1** & 0.628 & 0.658 & 0.626 \\ GAE/L) & 0.628 & **1** & **0.902** & **0.878** \\ TCs (mg/L) & 0.658 & **0.902** & **1** & **0.992** \\ AA (mM TE/L) & 0.626 & **0.878** & **0.992** & **1** \\ \hline \end{tabular}  
* Total polyphenols (TPFs) (mg GAE/L), total catechins (TCs) (mg catechins/L), total tannins (TTs) (mg/L), and antioxidant activity (AA) (mmol TE/L) in the musts and wines of white grape varieties (FR—Feetasas Regala; RI—Riesling Italian; MO—Muscat Ottonel; SB—Sauvignon Blanc). Pearson’s correlation values in bold are significant at \(p<0.05\).  
\end{table} 
Table 1: Pearson’s correlation analysis between the bioactive properties of white varieties of must and wine. \begin{table}
\begin{tabular}{l c c c c c} \hline
**Variables** & **TPFs (mg GAE/L)** & **Tas (mg/L)** & **TCs (mg/L)** & **TTs (mg/L)** & **AA (mM TE/L)** \\ \hline TPFs (mg & **1** & 0.450 & 0.722 & 0.401 & **0.936** \\ GAE/L) & 0.450 & **1** & 0.292 & 0.622 & 0.382 \\ TCs, mg/L & 0.722 & 0.292 & **1** & 0.052 & **0.822** \\ TTs, mg/ & 0.401 & 0.622 & 0.052 & **1** & 0.144 \\ AA, mM TE/L & **0.936** & 0.382 & **0.822** & 0.144 & **1** \\ \hline \end{tabular}  
* Total polyphenols (TPFs) (mg GAE/L), total catechins (TCs) (mg catechins/L), total tannins (TTs) (mg/L), and antioxidant activity (AA) (mmol TE/L) in the musts and wines of red grape varieties (BM—Burgund Mare; CS—Cabernet Sauvignon; M—Merlot). [PERSON]’s correlation values in bold are significant at \(p<0.05\).  
\end{table} 
Table 2: [PERSON]’s correlation analysis between the bioactive properties of red varieties of must and wine. Among the determined compounds (Table 4), it is noted that syring, gallic, and 3,4-dihydroxybenzoic acids, catechin, and epicatechin were quantified in higher amounts, mostly in red musts and wines. Phenolic acids, among the syring, gallic, and 3,4-dihydroxybenzoic acids, have various properties, including antioxidant, antifungal, antimicrobial, anti-inflammatory, and anticancer properties [19; 43]. The amount of syring acid quantified in white varieties varied from n.d. to 0.02 mg/L in musts and from 7.03 to 42.51 mg/L in wines, while in the case of red varieties, the amount of syringe acid ranged between 0.04 and 2732 mg/L in musts and between 188.7 and 590.7 mg/L in wines, the obtained values being much higher compared with the literature data [16]. Gallic acid was quantified in lower amounts in musts than in corresponding wines, for both white and red varieties, with values ranging between n.d.-0.64 mg/L and 0.82-4.24 mg/L in white musts and wines and between 0.01-28.84 mg/L and 17.70-89.12 mg/L for red musts and wines, with higher values corresponding to Muscat Ottonel and Burgund Mare wine varieties. The obtained values were lower compared with the literature data for white [44] and red [44; 45; 46] wines, except for both the must and wine of the Burgund Mare variety.