Oxidation represents a big challenge in white wine production because it can cause darkening of wine's color and development of unwanted aromas and flavors. Polyphenols – a group of chemical compounds, are also responsible for this wine fault since they are susceptible to enzymatic and non-enzymatic oxidation. The objective of this experiment was to induce oxidation trough directly exposing wine juice to the oxygen so it can initiate oxidation enzymes activity and create dark polyphenol polymers that will sediment so it's possible to remove them before alcoholic fermentation starts and therefore prevent oxidation during further wine production. The experiment was made on the wine juice of 'Chardonnay' and 'Traminac' grape varieties, that were vinified on experimental station ''Jazbina' which is part of Faculty of Agronomy and Zagreb University. Results of primary chemical, as well as individual polyphenol composition of hyperoxidized juice and wine, were compared with the control wine and juice which were made with standard vinification that includes the addition of SO2 and no contact with oxygen. Primary chemical analysis showed that concentration of wine compounds is accordant with standard and regulated limits for white wines. Both varieties showed increased pH value and alcohol content as an oxidation outcome. Collected results were not uniform for both of the varieties but there is a clear influence of oxidation on the catechin concentration, caftaric and gallic acid, as well as the quercetin glucoside. Experiment on the 'Chardonnay' wine didn't end up with expected results, while oxidation of 'Traminac' wine had more influence on polyphenol composition because of the reduced concentration of caftaric, coutaric, caffeic and cumaric acid, as well as the procyanidin B1.