The aim of this diploma thesis was to study the literature related to terpene compounds in aromatic varieties of wine and to describe muscat and tramin variety. The study used varieties 'Irsai Oliver', 'Moravian Muscat' and 'Red traminer'. For these varieties in a given year, was determined content of free and bound terpene compounds in berries and wine. There was different time of must maceration for given varieties, namely 5, 12, 24 hours and control without maceration of pomace. The experimental part of the thesis dealt with assessment of the terpene compounds and sensory evaluation. The aim was to find out which terpene compounds are characteristic for different wine varieties and what is the most suitable length of maceration for the particular wine variety.