The wine aroma implies an impression of flavor and aroma components of wine and it is one of the most important parameters defining the quality of the wine. It is the result of combination of many volatile compounds derived from grapes or formed during alcoholic fermentation and maturation of wines. The highest amount of the volatile compounds is produced during alcoholic fermentation by the yeast metabolism, whereby the synthesis of higher alcohols, esters, volatile fatty acids and aldehydes is occurring. Agro-technical conditions, applied oenological procedures and storage conditions of wine affect on the concentration of aromatic compounds. Cold maceration is used in winemaking to improve wine color and flavor. The aim of the study was to determine the effect of cold maceration on wine Pošip. Pošip wine samples were analyzed by gas chromatography with mass spectrometry and microekstraction on solid phase (SPME-GC / MS). 13 different compounds were identified. The major contributors to the fermentation aroma of the analyzed samples are acetate esters: iso-amyl, hexyl, phenylethyl acetate, which contribute to the fruity- floral aromas of wines. Monoterpene alcohols linalol and α- terpineol also contribute to the total fermentation aroma of wine.