An apple wine produced by Kiviks Musteri AB have an undesirable flavor of yeast. As a step in the development to reduce this off-flavour the wine flavor was analyzed by gas chromatography-mass spectrometry (GCMS) with headspace solid-phase microextraction (HS-SPME). Two other wines without the flavor of yeast where analyzed as references. Samples from the production step prior to clarification where also analyzed. Through matching against mass spectrum library, retention index and in some cases references a total of 37 volatile compounds were identified in the apple wines. Some uncertainty in the relative quantification of a few compounds was caused by insufficient clearance (deadsorption) of the SPME-fiber. When comparing the different wines the compounds were divided into groups: key compounds, ethyl esters, derivatives of 3-methyl-1-butanol, other compounds: group 1 and other compounds: group 2. In each group the percent area for each compound was calculated. Comparing the percent area of each wine showed that the samples prior to clarification contains a higher number of volatile compounds e.g. ethyl esters and 3-methylbutanol derivatives than the final wine products. The comparisons also revealed differences between the wines. The results from the analyses indicated that the compounds that hypothetically contribute to the yeast-flavor could be 2-phenylethanol; 3-methylbutanoic acid; 2-methyl-1-butanol; 2-phenylacetaldehyde och 2-methylthiolan-3-one. The results need to be verified e.g. by an odor panel if they are going to be useful for Kivik Musteri AB in its effort to solve the taste problem in the wine.