title: ASCORBIC ACID AND PHENOLIC SUBSTANCES IN FRUIT AND BERRY UNFORCED WINES
abstract: Various fruit and berry raw materials are characterized by a high content of biologically active substances, in particular ascorbic acid and phenolic substances, the content of which in unfortified wine materials and wines has not been sufficiently studied. Ascorbic acid participates in oxidation-reduction processes as an antioxidant, supports the normal functional work of the main systems of the human body. Phenolic substances have antioxidant properties, biologically active substances included
journal: Naukovì dopovìdì Nacìonalʹnogo unìversitetu bìoresursiv ì prirodokoristuvannâ Ukraïni