Aroma components in strong alcoholic beverages and liqueurs, their concentrations, odor properties and detection thresholds are important quality parameters for quality and authenticity. The goal of this work is to determine the basic physical and chemical parameters and certain volatile compounds of the middle stream of distillate obtained by a complex device for wine distillation with multiple floors, and to compare the obtained parameters for the purpose of better utilization of a particular method of distillation. Isolation of volatile compounds was performed using a coupled gas chromatograph-mass spectrometer (GC-MS) system. Previously, the sample was isolated using solid phase microextraction (CWR-PDMSDVB). The analysis of the characteristics of wine distillates produced depending on the number of involved floors on a complex distillation device, gives an insight into the usefulness of a certain method of distillation and the quality of the distillate. It is therefore necessary to encourage their wider use for this purpose. The most abundant compounds in the examined samples were: 3-methyl butanol (90.94% - 94.85%), 1-hexanol (1.82% - 2.39%). In the samples, the most represented group of compounds were higher alcohols. As a conclusion, he can draw that the number of active pods in a complex device has an influence on the proportion of individual volatile components in the distillate, and that the chemical composition of the distillate can be influenced by this.