The treatment of wines with activated charcoal is accompanied by partial removal of certain groups of substances, which, in addition to having a negative impact on quality or the risk of transformation into undesirable factors, can determine important antioxidant properties. These are beneficial both for the stability of wine itself over time and for the health of consumer. In this aspect, it is advisable to determine the impact of the developed experimental carbons on the antioxidant stability of wines in order to optimize the effectiveness of sorbents Activated charcoal AC-2 and AC MRF were used in the study, which have been obtained in the Laboratory of Ecology of the Institute of Chemistry at USM – Moldova State University, from walnut shells and apple wood and Feteasca Neagră wines from Purcari vineyard grapes, respectively (2022). In the study it was highlighted the varied adsorption capacity of the targeted carbons in relation to various groups of phenolic substances, including anthocyanins. The FRAP (Ferric ion Reducing Antioxidant Power) method was used to determine the antioxidant capacity of the treated wines, using Trolox as a reference. In the range of administered sorbent concentrations of 0.1-0.75 g/l, minor decreases in FRAP antioxidant potential have been observed (˂3% in the case of AC-2 and ˂6% for MRF). Relevant negative correlations are valid for both sorbents (R2=0.9654 for AC-2 and 0.9970 for MRF). Thus, the use of activated charcoal AC-2 and MRF does not significantly affect the antioxidant potential with respect to the Fe2+-Fe3+ redox couple. AC-2 and MRF negatively influence the antioxidant stability of wine in a more pronounced way. Compared to untreated wine, AC-2 (0.75 g/l) causes a decrease by 7.3 %, while MRF- by 15.8 %. The decrease in antioxidant stability of both sorbents negatively correlates with the administered concentrations. Therefore, in the production of Feteasca Neagra wines the application of the mentioned activated carbons for the removal of unwanted compounds should be carried out carefully and selectively in order to reduce the negative impact on the antioxidant potential and antioxidant stability of the finished product.