Prošek is a high quality dessert wine produced using the traditional process of the grapes drying, and it originates from Dalmatia. The traditional method of grapes drying for the production of prošek is in fact the sun-drying process. However, because of the expensive and long-lasting process of its production, different types of drying establishments are used for this purpose. The aim of this research is to follow-up the dynamics of grapes drying and to identify those particular factors that influence the drying dynamics in order to identify the most convenient conditions for grapes drying. Also, the research follows the dynamics of the process of fermentation and its influence on the quality of product. During the fermentation process, the concentration of SO2, acids and sugars are defined using analytical analysis and using the FTIR spectroscopic method, after the process of winification the following parameters have been identified: alcohol, total acidity, volatile acidity, density, pH, reducing sugars, dry extract. The results clearly show that the dynamics of drying is satisfactory and that the speed of drying is linearly increased alongside with the increase of temperature. Prošek which is produced by applied technological procedure meets up all the pregiven parameters of physical and chemical quality which can be seen from the results of FTIR spectroscopy.