Phenolic compounds influence the organoleptic qualities of wines, making the astringency, the flavor, the hardness, the color, and so on. During maceration, the colored substances in the skin, the grains, pass into the wort, the amount of anthocyanins extracted being dependent on the technology used. Maceration and bosom fermentation increase the content of colorants. The process of alcoholic fermentation is the basis for the conversion of grape must to wine. This process is based on the extraction of the colorants in the grapes, as a result of the accumulation of ethyl alcohol and the acidity that stabilizes the phenolic compounds. Alcoholic fermentation plays an essential role in producing healthy wines with characteristic and qualitative qualities: suppleness, flavor, softness and harmony of components. The results showed that the antioxidant activity of the tested wines was not directly influenced by the total polyphenolic content, since wines with a higher total polyphenolic content did not always show the highest values of antioxidant activity.