In 2014 on the scientific and teaching experimantal property „Jazbina“ in 2014 began production of the new wine „Fulir“ as a mixture of aromatic (Sauvignon blanc, Muscat blanc, Muscat à petit grain) and neutral aromatic varieties (Mùller-Thurgau, Pinot Blanc, Pinot Gris). Grapes from the mentioned varieties were collected and divided into three parts and placed into stainless steel fermetation tanks where controlled fermentation was carried out on the three different temperatures 16°C, 18°C i 20°C to determine the impact of the wine fermentation temperature on aroma profile and sensory properties. Aromas in the wines were determined by gas chromatography after fermentation and after one year maturation in the bottle, the wines were also sensory evaluated using the method of comparison. According to the chemichal analysis, the wine at the fermentation temperature at 16°C had the highest levels of the varietal aromas, while the wine at the fermentation temperature of 18°C had the highest levels of fermentation aromas and the wine at the fermentation temperature 20°C had the lowest concentration of total aromas. Regarding the aging potential, the wine at the fermentation temperature at 16°C showed the best results in preservation of varietal aromas, while the wine at the fermentation temperature at 18°C maintained the highest concentrations of fermentation aromas. According to the sensory analysis, wine at the fermentation temperature of 16°C had the most intense fragrance and the best overall impression, while wine at the fermentation temperature of 18°C was the best in the taste category and wine at the fermentation temperature of 20°C was rated worst in all the categories.