The purpose of the master's work was to determine the effect of resveratrol in wine Lemberger to its antioxidant potential (AOP), organoleptic characteristics, color stability and stability of other components of wine. In our work we are interested in the influence of the length of the technological process of maceration of the extraction of resveratrol and other phenolic compounds from the grapes. We have found that the concentration of trans- and cis-resveratrol in the wine increased by prolonged maceration. The maximum concentrations of both compounds were recorded after an eight month vinification. Maximum concentration of polydatin was observed already after six days of maceration, and then its level began to decline until the end of maceration and further maturation probably due to hydrolysis. The addition of resveratrol in wine and in model solution with similar alcohol content and pH value as wine, we have found that the solubility and stability of the resveratrol in the wine is better. AOP is so with the addition of resveratrol in the wine as in a model solution increased, but to a very small extent. With increasing concentration of the resveratrol addition in the wine was increasing its intensity of color; the better was the stability of the compounds of malvidin-3-glucoside. At higher additives of resveratrol (150 and 200 mg/L) at the sensory evaluation of color and odor demonstrated a positive effect of resveratrol, which were calculated statistically significant difference as compared with the control wine. The statistically significant difference could not be confirmed in assessing the clarity, taste and general impression of the wine. By carrying out the procedure of resveratrol encapsulation in alginate capsules was achieved 49% effectiveness. We have shown also that the time-release effect of resveratrol was more intense in ethanol solution.