Polifenolni spojevi su jedna od grupa spojeva koji su u prirodi među najrasprostranjenijima, pa tako i u biljkama gdje imaju veliku važnost. Upravo zahvaljujući brojnim istraživanja čija je pažnja bila usmjerena na polifenolne spojeve, u grožđu su identificirani mnogi polifenoli. Oni imaju antioksidacijaska, antikancerogena, antimikrobna, protuupalna te mnoga druga svojstva te im se stoga u današnje vrijeme posvećuje posebna pažnja. Mogu se koristiti u brojnim granama industrije poput prehrambene, farmaceutske ili pak kozmetičke. Polifenolni spojevi imaju vrlo važnu ulogu u proizvodnji vina s obzirom na to da pridonose senzornim karakteristikama vina, ali i boji, aromi, starenju te punoći vina. U ovome je radu provedeno istraživanje na sjemenkama sorte 'Babić' te je ispitan utjecaj različitih razina navodnjavanja na sastav i sadržaj polifenolnih spojeva tijekom dozrijevanja grožđa. Istraživanje je provedeno na području vinogorja Šibenik, odnosno na položaju Donjeg Polja (Jadrtovca). Pokusom je pokazano da različit intenzitet navodnjavanja na svaki spoj utječe drugačije. Primjerice, sadržaj procijanidina B2 (koji je jedan od najviše zastupljenih polifenola u sjemenkama tijekom dozrijevanja) bio je najveći u varijantama II i III kada je navodnjavanje bilo najveće, dok je epikatehina (koji je jedan od najmanje zastupljenih polifenola u sjemenkama tijekom dozrijevanja) sadržaj bio najveći u kontrolnoj varijanti bez navodnjavanja i u varijanti I kada je navodnjavanje bilo najmanje. S druge strane, na neke spojeve navodnjavanje nije uopće utjecalo.

Polyphenolic compounds are one of the most widespread groups of compounds in the nature, and in plants where they have a big importance as well. Due to many researches whose attention was focused on polyphenolic compounds, in grapes many polyphenols are identified. These compounds have antioxidant, anticancer, antimicrobial, anti-inflammatory and many other properties. These characteristics are the main reason for research of polyphenolic compounds. They can be used in many industries, such as the food industry, the pharmaceutical or the cosmetic industry. Polyphenolic compounds have a great role in wine production. They can contribute to the sensory characteristics of wine, but also to the color, aroma, aging and fullness of wine. In this research, a study was carried out on the grape seeds of ‘Babić’ variety. The aim of this study was determination of the influence of various levels of irrigation on composition and content of polyphenolic compounds during ripening of grapes. The study was carried out in the area of Šibenik, more precisely in the area of Donje Polje (Jadrtovac). The experiment was showing that different irrigation intensity on each compound affects differently. For example, the content of procyanidin B2 (which is one of the most highly contained polyphenols in seeds during maturation) was the highest in variants II and III when irrigation was greatest, while for example in, epicatechin (which is one of the least contained polyphenols in seeds during ripening) the content was highest in the control variant without irrigation and in variant I when irrigation was least. On the other hand, on some compounds the irrigation didn’t have any effect at all.