Polyphenols are secondary herbal metabolites and important organic compounds present in grapes, must and wine. The importance of polyphenolic compounds presence in grapes is mainly related to the quality of the wine. Those coumpounds affect the color, taste, astringency, bitterness and potential of wine aging. Recently, due to numerous researches of the polyphenolic composition of grapes, their nutritional value as well as many positive effects on human health have been recognized. Their beneficial effect on the organism derives from antioxidant capabilities, chelating activity, and inactivation of certain enzymes that are attributed to antitumor, antimicrobial, antiallergic, neuroprotective, anti-inflammatory and many other properties. A large group of polyphenolic compounds such as phenolic acids (hydroxycetone and hydroxybenzoic acid), flavonoid stilbenes (anthocyanins, flavonols and flavan-3-ol) have been found in grape berry. The largest proportion of polyphenolic compounds in grape berries is contained in the seeds, then skin and pulp. Phenolic compounds are particularly important in red grape wine production technology, because they greatly affect the color and the characteristic taste of wine. Therefore, the subject of this study is to determine the changes that occur in the polyphenol profile (hydroxycitic acid, anotoxic, flavonol, flavan-3-ol) of 11 red autochthonous grape varieties during ripening on the experimental vineyard of "Jazbina". Samples were collected periodically and were adequately stored, lyophilized and subjected to extraction. The obtained extracts were analyzed with high performance liquid chromatography. Based on the obtained results, anthocyanins are the most common polyphenol compounds in the skin of the investigated varieties, followed by flavanol glycosides, flavanol-3-ol and hydroxymethyl acids. The mass fration of anthocyanin and flavonol glycosides in berry skin increases from the beginning of the veraison to the technological maturity, while the mass fraction of flavan-3-ol, hydroxymethyl acids and flavonol glycosides decreases by technological maturity.