13kwasekusithi ngomnyaka wamakhulu ayisithupha lanye, ngenyanga yokuqala, ngolokuqala lwenyanga, amanzi atsha emhlabeni. unowa wasesusa isifulelo somkhumbi, wabona, khangela--ke, ubuso bomhlaba babomile. 14njalo ngenyanga yesibili, ngosuku lwamatshumi amabili lesikhombisa lwenyanga, umhlaba wawusuwomile. The special attention of researchers is attracted by grape wines - sources of a unique natural composition of antioxidants and other biologically active substances, superior in their activity to individual antioxidants. Most of the components of the phenolic complex of grapes and wine belong to the group of biologically active substances, thanks to which red wines are increasingly used to treat numerous diseases. Grapes, especially its red and black kinds, except taste qualities, the content of a large number of easily assimilable mono- and disaccharides, is the richest source of phenolic compounds, and also 3- and 4- hydroxystilbenes. Polyphenols are found not only in the pulp of grapes, but also in the skin of fruits, in seeds, in branches of grape bunch, and during the preparation of wine they do not collapse. About 50 components of the phenolic complex (especially resveratrol, kvercetine, rutine) exhibit radioprotective, anti-radiation, bactericidal, antioxidant, antisclerotic, neurostimulating, tonic and other functional properties. They are divided into two main subgroups: flavonoids (catechins, proanthocyanidins, flavonols and anthocyanins) and non-flavonoids (hydroxybenzoic acids, hydroxycinnamic acids and stilbens) [4-6].