Cilj rada bio je utvrditi promjene hlapivih i polifenolnih spojeva tijekom vinifikacije i dozrijevanja bijelih vina. U radu su korišteni uzorci Traminca normalne i izborne berbe, Muškata žutog i Graševine iz podregije Zagorje – Međimurje. Promjene u masenim udjelima hlapivih komponenata arome praćene su metodom plinske kromatografije, uz prethodnu pripremu uzorka metodom mikroekstrakcije na čvrstoj fazi. Identifikacija i kvantifikacija pojedinačnih polifenolnih spojeva određena je metodom tekućinske kromatografije. Utvrđeno je da su za sortnu aromu najveći doprinos imali terpenski alkoholi linalool, citronelol i geraniol. Kvantitativno su najvažniji produkti alkoholne fermentacije bili viši alkoholi, esteri etil acetat i etil laktat te acetaldehid. Kvalitativno najveći doprinos fermentacijskoj aromi dali su 2-fenil etanol te acetatni i etilni esteri. Hidroksicimetne kiseline, slobodne i vezane, te hidroksibenzojeve kiseline i flavanoli kvantitativno su najvažniji polifenolni spojevi bijelih vina, a među njima je najzastupljenija bila trans-kaftarinska kiselina. Tijekom dozrijevanja vina utvrđeno je smanjenje količine gotovo svih polifenolnih spojeva.

The objective of this study was to determine changes in volatile and polyphenolic components during vinification and maturation of white wines. The samples of Traminac (normal and late harvest), Muškat žuti and Graševina wines from subregion Zagorje – MeĊimurje were used. Changes in composition of volatile aroma compounds were monitored by Gas Cromatography method, with previous sample preparation by Solid Phase Microextraction method. Identification and quantification of individual polyphenolic compounds was determined by High Performance Liquid Cromatography method. It has been observed that terpenols linalool, citronellol and geraniol had the greatest impact on varietal aroma. Quantitatively predominant fermentation products were higher alcohols, ethyl acetate, ethyl lactate and acetaldehyde. Qualitatively, the highest contribution to the fermentation aroma had 2-phenyl ethanol, ethyl esters and acetate esters. Hydroxycinnamic acids, both free and bound, hydroxybenzoic acids and flavanols were quantitatively the most important polyphenolic compounds of white wines, and trans-caftaric acid being the most abundant among them. The decrease of most of the polyphenols was observed during wine maturation.