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.