The aroma of wine is an overall sensory impression of taste and smell characteristics of wines and one of the most important parameters in the formation of wine quality. The flavor depends on numerous factors including grape varieties, winemaking, fermentation and storing conditions. Although hundreds of chemical compounds are noted in grapes and wine, only a few compounds actually contribute to the sensory perception of the wine's flavor that defines its characteristic smell and taste. The main purpose of this paper was to identify and quantify the volatile components of sort 'Graševina' from different winemakers as well as the producers and the year of harvest. The method for determining the volatile constituents of the wine was gas chromatography with a flame ionizing detector and with the Headspace automatic sampler (HSS). It has also been performed by analyzing FTIR spectroscopy which provides classic parameters of wine and acetate. Characteristic compounds for grape varieties are isoamyl acetate, 2-phenethyl ethanol and ethyl decanoate, which give a very pleasant, fruity flavor with a delicate and fresh flavor. Based on the results of gas-chromatographic analysis, it was found that the grape variety wines contain a different proportion of individual flavoring constituents.