Wine quality is significantly defined by the polyphenolic composition of the wine. The wine polyphenolic content is affected by grape variety, technology of wine production, maceration techniques, conditions during ageing. Polyphenols determine the color, astringency, bitternes and wine structure. Depending on maceration conditions different kinds and amounts of polyphenols are extracted into the wine. Paramters which affect polyphenol content are maceration duration, temperature, oxygen, SO2 and the type of maceration. In this dissertation polyphenol content of Plavac mali and Babić will be analysed with two different maceration techniques. The open type of maceration in stainless steel was used and maceration in wooden barrels (vinification integrale). The aim of this dissertation was to define how different types of maceration affect polyphenol content, after it aged for 8 months in used barrique barrels. The concentrations of polyphenols were at both varietys higher at the vinification integrale.