Muscat wines are characterized by typical floral and fruity aromas, which are mostly of grape origin. Muscat is the only wine grape that produces wine that actually tastes like the grape itself. Two varieties of Muscat wines, Muscat white and Muscat yellow, harvest 2019, were produced in Vinska kuća Kirić in the Ludbreg vineyards. For the isolation of volatile aroma compounds, two isolation methods were used, the liquid-liquid extraction with solvent mixture pentane:diethyl ether, (2:1 v/v) and headspace solid-phase microextraction (HS-SPME). The obtained samples were analyzed by gas chromatography-mass spectroscopy, GC-MS. The headspaces of both Muscat wines contained higher concentrations of fermentation aroma compounds such as fatty acid esters and acetate esters (ethyl octanoate, ethyl decanoate and isoamyl acetate), fatty acids (octanoic, decanoic and octadec-9-enoic acid), and higher alcohol isoamyl alcohol. Samples obtained by liquid-liquid extraction were characterized by higher concentration of compounds formed during alcoholic fermentation, such as 2-phenylethanol and diethyl succinate in Muscat white, as well as compounds formed during wine ripening and ageing, such as furane derivatives in Muscat yellow. Primary aroma compounds, namely two monoterpene alcohols linalool and α-terpineol, were identified in very small amounts only in samples obtained by HS-SPME method.