Free radicals provoked by “civilization factors” (atmosphere and alimentary pollutants, ionizing rays) cause a wide range of chronic diseases, as atherosclerosis, premature aging, cancers, etc. The excess of free radicals may be eliminated by antioxidant substances that contain grapes. Six grape cultivars: Regina viilor; Sasla; Feteasca alba; Moldova; Isabella and Coarna neagra grown in the central regions of the Republic of Moldova and three red wine varieties were tested for peroxyl radical scavenging capacities. The grape extracts and wine were examined in vitro using 2,2’-azobis (2-amidinopropane) dihydrochloride as a radical generator. The radical scavenging activity was expressed in Gallic acid equivalent (GAE). GAE is the concentration (μM) of Gallic acid required to give the same radical inhibition as one g of dry residue of grape extract or wine. All grape extracts and wines investigated demonstrated direct scavenging of peroxyl radical, their activity was dose-dependent. The red grape cultivars (Moldova; Isabella and Coarna neagra) exhibited high radical scavenging activities (1.61-2.97μM GAE/g) in comparison with white grape cultivars (0.44-0.88μM GAE/g). Furthermore, the radical scavenging activity of table grapes is lower than that of winemaking drapes in 1.5-2.0 times. The same law it was observed at researches of red wines. Red wine obtained from winemaking grapes own activity equal with 4.22μM GAE/g, but red wine from table grapes (Moldova) - 1.57μM GAE/g. These differences may be explained by the varied total phenolic content that is authentically lower in table grapes. Thus, the results confirm that Moldovan grapes and red wines are in vitro significant free radical scavengers. These results are of interest, as radical scavenging capacity of grapes and wines can be related to their health-promoting properties.