Wine is one of the most popular alcoholic beverage, which occupies an important place in many European and Mediterranean countries. It is rich in polyphenolic compounds to a greater or lesser extent, affect the stability and preservation, color, odor and taste, as well as the nutritional value of wine. The aim of this study was to determine whether there is a diffrence in taste of samples of wine Teran, with electronic tongue. Samples were taken at various stages of wine production from the must to the final bottling. They also differed in temperature and duration of criomaceration. Studies have shown that there are taste differences between all the samples, especially between the sample that has passed criomaceration process at a temperature of 10 °C for 4 days and sample that has passed classical maceration. It also showed that the extraction of taste components more affected time of criomaceration than the temperature of the process.