This paper presents the study of antiradical activity and polyphenol content of Moldovan red wines prepared by different technological treatments. In order to assess the antiradical activity and the total polyphenol content, the photocolorimetric method with DPPH radical and, respectively, the Folin-Ciocalteu index, were used. Seven types of wines were prepared, of which: one dry, one semi-dry and four types of fortified wines, developed using special techniques in order to obtain a high content of substances with antiradical properties. Furthermore, a dry wine made with carbonic maceration, was analyzed for comparison. The purpose was the determination of differences in antiradical activity and polyphenol content. The highest antiradical activity was observed in the wine prepared using carbonic maceration, while the highest polyphenol content was found in the dry wine. Also, the experiments have shown that a direct link between wine polyphenol content and antiradical activity cannot be established.