Polyphenols, L-Ascorbic Acid, and Antioxidant Activity in Wines from Rose Fruits ().

The aim of the present study was to determine the influence of the winemaking process on the antioxidant potential and content of phenolic compounds and L-ascorbic acid in wines from the fruits of . The results obtained in this study clearly indicate that the fruits of the are a desirable raw material for the production of fruit wine. The parameters of the technological process of producing wines from rose fruits had a diversified influence on the tested quality characteristics.