The aim of this study was to investigate how packaging materials and storage conditions influence polyphenolic profile and sensory properties of four red wines (Cabernet sauvignon, Frankovka, Merlot, Pinot Noir). The wines were packaged in three different packaging material (glass and PET bottles, multilayer container) and stored at 3 temperatures (15, 20 and 25 °C) for a period of 12 months. Physico-chemical properties (specific weight of wine and distillate, alcohol content, total dry extract, concentration of total and volatile acids, free and total SO2) and color (intensity and hue of color, proportions of yellow, red and blue color) were measured during storage. The polyphenolic profile was monitored by measuring total polyphenols, flavonoids and anthocyanins and individual polyphenols. The concentration of dissolved oxygen was also monitored. The results showed that over time in wines packed in all packaging materials and stored at all temperatures, the concentration of total and free SO2 decreased significantly, while other physico-chemical parameters were stable. The intensity and tone of color and the proportion of yellow increased significantly. The concentration of polyphenols also varied during storage. An increase in the concentration of phenolic acids, flavan-3-ols was shown during the first 3 or 6 months of storage, after which the concentration decreased and the concentration of anthocyanin decreased significantly. A significant decrease in the concentration of dissolved oxygen in the first three months indicated oxidation processes in wines resulting in a decrease in SO2, and it can be assumed that they are the reason for changes in the polyphenolic profile. The sensory evaluation of the wine at the end of storage was lower compared to the initial evaluation. In comparison of packaging materials, glass containers retained the sensory properties of the wine better than PET and multilayer packaging. Changes in the concentration of individual polyphenols were more pronounced in wines packaged in PET and multilayer packaging. This points to the conclusion that glass packaging was better for wines due to changes in polyphenolic compounds and sensory properties.