Flavour is a characteristic property of food and is the result of interactions of the compounds from which the food is assembled. The flavor of the grapes is very complex and different grape varieties, contain a variety of compounds. Wine flavor precursors are unsaturated fatty acids, phenolic acids, carotenoids, glycoconjugates, S-cysteine conjugates and dimethyl sulfide precursors Wine flavor makes hundreds of different volatile compounds found in wine. These compounds are primarily terepenski (linalool, geraniol, nerol, etc.) And alcohols with six carbon atoms (1-hexanol, 2-hexanol, cis and trans forms of 2- and 3-hexen-1-ol). Alcoholic fermentation is especially important for the aroma of wine. During the alcoholic fermentation take place important changes which flavor compounds must or mash into the compound of the flavors of wine. Numerous volatile compounds are formed, including, other than ethanol, the most common quantification of those of the higher alcohols, volatile esters and acids. Upon completion of fermentation the wine going through the certain period of aging during which the further ripening and its aging. The most important reactions that occur during the aging of wine are existing oxidation of aromatic compounds and chemical-physical extraction of ingredients from the barrel.