The use of the harvesting machine for grape wine has the limit of the production of must coming out from the detachment of the berries that could reflect negatively on the quality of the final product. It depends on many factors including grapes variety, ripeness and frequency of the harvesting machine shakers. The shaking frequency generally adopted is the one that achieves the maximum harvest efficiency, that means high work capacity and low grape juice production. In this paper, the authors present a new system to measure the accelerations received by grapevine during mechanical harvest with the aim of evaluating the influence of the shaking frequency on the quality of the must obtained. The device is an instrumented sphere designed and implemented by the Agricultural Mechanics Section of the Department of Agricultural and Forest Sciences, University of Palermo, Italy. It contains a triaxial Micro Electro-Mechanical Systems (MEMS) sensor capable of acquiring acceleration from a few mg to 400 g (where g is the gravitational acceleration). The field tests were carried out in September 2015 on Viognier and Grillo grapes. They allowed to measure the accelerations on the plants during mechanical grape harvest with three different shaking frequencies: 7.6, 7.9 and 8 Hz, and then to evaluate their influence on the main quality characteristics of the musts obtained. The results showed that the number of vibrations on the plants linearly increases with the increasing frequency. With reference to the quality of the musts obtained, polyphenols and catechins increased as the shaking frequency increased both for Viognier and Grillo varieties.