In this paper work it is following the comparative evolution of total polyphenols from superior red wines of Burgund variety obtained in Minis and Murfatlar vineyard. The technological variant that was adopted was through maceration – fermentation in rotating metallic tanks and adding exogenous pectolitic enzymatic mixtures. The study was extended for five years period of time, total poliphenols content was analysed from obtained red wines, in different technological process stages. It was concluded that exogenous pectolitic enzymatic mixtures utilisation improve the quality of the obtained high quality red wines, from the viewpoint of the highest content in phenolic compounds. Usage of the external enzymatic mixtures is make up a technological optimisation for red wines obtaining, influencing in a positive way the sensorial features, physical and chemical features and their stability.