Fruit wines are produced by fermentation of must obtained by pressing various kinds of fruit such as apple, pear, cherry, sour cherry, currant, etc. Production process of these wines is similar to the production of wine from grapes, but varies depending on the particular type of fruit. The main characteristic that determines the quality of the wine and has a very important role in consumers’ choice is flavor. The aroma of the wine originates in part from raw materials while some is produced by yeasts during fermentation, and part is created by aging and nurturing young wine. Individual flavor components are formed during the aging of wine, and some gradually disappear and thus wine changes its organoleptic characteristics. The smell of wine represents an extremely large qualitative and quantitative chemical complex, because it contains more than a thousand volatile compounds identified in wine. The aim of this study was to determine the content of aromatic compounds, polyphenols, flavonoids and antioxidant activity in wines from apples obtained by various technological process of production. It was found that technological process affects the content of aromatic compounds, polyphenols, flavonoids and the antioxidant activity in the wines of apples. Results of the analysis showed that wine is obtained by fermentation of macerated apples had the highest share of flavor compounds, while the wine obtained by fermentation of concentrated apple juice had the lowest proportion of aromatic compounds. Also, wine is produced by fermentation of macerated apples had the highest content of polyphenols, flavonoids and the highest antioxidant activity.