Fruit wine is a alimentary product obtained by the fermentation of juice or a mullet of fresh and suitable for tuberous, corrugated, berry or other fruits. It contains hundreds of different chemical compounds that affect the quality of wine with their contents. In addition to the above mentioned compounds, the quality and organoleptic properties of wine are also influenced by the conditions that govern the production and storage process. Due to the abundance of vitamins and minerals, tangerine acts as an antioxidant and strengthens immunity, participates in the synthesis of collagen, carnitine and fatty acids. The aroma of tangerine fruit comes partly from fruit, one part is produced by yeasts during alcoholic fermentation, and part is formed during aging and nurturing young wine. Controlled fermentation retains freshness and youthfulness of wine. Flavonoids are polyphenolic compounds, widely distributed in plant organisms, responsible for the colour of fruits, vegetables and flowers, and have antioxidant activity. In this paper the influence of storage on the basic chemical composition, colour and aroma compounds in wine obtained by fermentation of tangerine juice with and without correction of total acids was investigated. Research has shown that acid correction during fermentation and aging of tangerine wine contributes to improved aroma development.