Physical properties of wet gluten washed out from wheat grain may change in relation to its ripe stage and harvest date. The aim of present studies was to determine range of these changes. Grain sample of winter (cv. Roma) and spring (cv. Igna) wheat, representing different ripe stages and harvest dates, have been analysed in regard of quantity and quality of wet gluten by means of the Glutomatic 2200 set. During grain tilling, still before the milk ripe stage, an amount of gluten washed out was decreasing at simultaneously increasing gluten index. Then, in the course of grain ripening, the amount of wet gluten started gradually to increase and its quality to decrease. When wheat reached ripeness in fully, together with delay in doing harvest, there were being washed out less amounts of gluten and index values were increasing. The observed changes in gluten quantity and quality were strongly influenced by moisture content in wet gluten and its tendency to storing water in non-bound form.