Abstract. The Busuioacȃ de Bohotin grapes were harvested from Pietroasa vineyard, in Dealu Mare viticultural area, in 2013. The wines were obtained by applying modern technologies: cryomaceration, microwave maceration, ultrasound maceration, rotative-tanks maceration, etc, after which the normal technological process was followed. These samples are characterised by specific volatile compounds (terpenic compounds, esters, alcohols and some fatty acids) and polyphenols (anthocyans, flavanols, favonols, stilbens and other phenolic compounds) which were evaluated in order to understand the influence of the applied technologies upon wine making strategies. The wine phenolic compounds were carried out with high-performance liquid chromatograph (HPLC) Shimadzu equipped with two chromatographic columns Merck Chromolith Performance RP-18. The wine aroma compounds were analysed by a Shimadzu GC-2010, coupled with a QP2010 Plus spectrophotometer.