There are several compounds that influence the instability of wine, such as, nitrogen compounds, proteins, polyphenols, microflora, acid salts etc. The aim of the stabilization is to prevent blurriness and sedimentation of certain ingredients of wine. Processes for wine stabilization are elutriation, sedimentation, sulphuration and filtration. Through the process of filtration large and small particles of sediment are removed from wine, in a way that the wine is being filtrated either through the filtering layer, plate or membranes. Filtration can be mechanical and membrane based. Using the membrain filtration results in molecules and ions being sedimented on the membrane. Membranic processes are micro – filtration, ultra – filtration, nano – filtration and reverse osmosis. They differ in mechanisms and principles of separation, but have in common a membrane between the two stages. Membrane filtration is used for filtration of wine. There are three major factors that influence the capacity: resistance provided by the material of which the membrane is made of, resistance created due to obstruction of the membrane pore, and residue resistance that is being created on the membrane surface during the filtration process. When the ultimate resistance reaches its limitation value, filtration must be stopped, and the membrane has to be washed. The objective of this study was to investigate the influence of microfiltration at the aroma substances and the chemical composition of wine sort Graševina has been explored. Microstar filter, with its total proportion of 20 m2 has been used for filtration. The diameters of the capillary amount to 1,5 mm internal and 2,5 mm external. The diameter of the membrane cavities amounts to 0,2 μm, and the membrane structure is asymmetrical. Membrane filtration didn't significantly affected chemical composition of wine and aroma substances.