This thesis deals with the sensory and analytical analysis of volatile substances in foreign sparkling wines. In total there were selected and evaluated 32 samples from 13 countries of the world. Most of the samples came from the France. Theoretical overview describes the history of the production of sparkling wines and its individual steps as were created. Describe today in the world used and available methods of production and its technology. It focuses on a different styles and types of produced wines and their terroir and describes the volatile substances they contain. The experimental section contains a description of the methods of sensory and analytical analysis. The results section evaluates all wines using sensory and analytical methods. The results of the work were in addition to the verbal description transferred to the charts and graphs and compared between their parameters. These were then treated in STATISTICA software.