and had the highest antioxidant activity. The samples stored at a temperature of 30 _C had antioxidant activity from 3% to 11% lower than the fresh samples. After 6 months, anthocyanins degraded almost completely in the samples stored at 30 _C and at 15 _C there was from 0% (blackcurrant liqueurs) to 47% (sloe liqueurs) of their initial content and slightly more in sweet liqueurs.