Quality interpreted as satisfaction of customer's expectation is a concept that has to be developed within all the wine typologies, wether the first-class products or those that are at the bottom of the qualitative pyramid by the law n. 164 of 1992. Also in the oenological sector it is possible to make use of all the tests that ensure quality applying the HACCP models to the different technological phases. The application of the HACCP system to the maceration of the red grapes will be developed studying the factors that influence the extraction of the polyphenolic compounds and their evolution. The HACCP models will be utilized only as regards the metodologies, but not the application field. The main objective will be the identification of the Critical Control Points for the stability and the organoleptic characteristics of the product, their monitoring and the application of the preventive measures to guarantee the running of the system in order to obtain a final product of quality