The aroma of wine presents a combination of primary, secondary and tertiary aromas of must and wine, which are naturally present in grapes or produced during fermentation and aging ("bouquet"). Each grape sort has its distinctive aroma, and the main group of compounds representing the varietal aroma is terpenes. Terpenes are chemical compounds composed of isoprene units, and in terms of the number of these units, we distinguish monoterpenes, sesquiterpenes, diterpenes, etc. Terpene biosynthesis follows the pathway of mevalonic acid, which is produced as a mediator for synthesizing the precursors of all terpenes: isopentenyl pyrophosphate (IPP) and dimethylallyl pyrophosphate (DMAPP). In the grapes, we can find free terpenes (responsible for the aroma of grapes and musts) and bound terpenes (most often related to sugars: glucose, apiose, arabinose, rhamnose). Bound terpenes represent the so-called "hidden aroma", which must be released during the process of wine production, and this is achieved by the use of appropriate enzymes (glucosidases, apiosidases, arabinosidases, ramnosidases). The most common sugar to which terpenes bind is glucose, so the focus of today's research is mainly on the enzyme β-glucosidase and how its concentration can be increased, or how to release as many terpenes that will contribute to the aroma of the wine. Yeasts used for fermentation, Saccharomyces cerevisiae, can synthesize this enzyme in certain amounts, but due to the conditions prevailing in the must or wine during fermentation, its action is limited. More recent studies have shown that this enzyme can also be synthesized by non-Saccharomyces microorganisms that can be used in fermenting musts. There are several ways of analyzing terpenes in wine (liquid chromatography, infrared spectroscopy), but the most commonly used method is gas chromatography with solid-phase microextraction.