Acta Scientiarum Polonorum Technologia Alimentaria

Abstract The aim of this work was to characterize the oenological profile and antioxidant properties of selected Polish grape and fruit wines. The wines produced in Golesz Vineyard in Podkarpacie and commercially available fruit wines were the experimental material. The analysed wines, except Seyval Blanc – the white grape wine, were charac-terized by a relatively high amount of total extract (10.5-18.8% m/v). The ethanol concen-tration in wines was at the similar level, only the cider, as a low-alcohol beverage, con-tained 5.7% (v/v) of ethanol. The red wines had the higher antioxidant potential and total polyphenol content than analyzed white grape and fruit wines. The prevailing volatile compounds of wines were higher alcohols, mainly amyl alcohols and isobutanol. The par-ticularly high concentrations of them were detected in liqueur wines. The relatively high concentrations of propanol were also observed in the cherry wines and cider.