Main goal of this work was to analyse influence of ectomycorrhizal fungus on polyphenolic profile of Portugieser wine. Numerous studies have shown the positive effect of mycorrhizal fungi on grapes, grape juice and wine. After the hypothesis was set, a plan of experiment was determined. The research was done on three vineyards: OPG Gregorić, OPG Majcenović and OPG Ciban which are located in viticultural subregion of Pleševica. The wines of these vineyards were inoculated with mycorrizal inoculum “Mykoflor” in the fall of 2016. Wine analyses were done after the 2017 harvest at the Department of Viticulture and Enology on Faculty of Agriculture in Zagreb. OPG Majcenović had highest yield, while best grape quality had OPG Gregorić. The results of this study have confirmed the already known effect of ectomycorrhizal fungus on grapes, and thus on wine alone. Even in the exceptionally warm year, the applied ectomycorrhizal fungi had a positive effect on the physical and chemical properties of wine. The positive effect can be noticed in terms of higher sugar concentration and higher concentration of organic acids at harvest time compared to the control wine. The concentration of total polyphenols was also higher, confirming the hypothesis that inoculation of roots of vines with ectomycorrhizal fungi will have a positive effect on the polyphenol profile of wine.