Cilj ovog rada je utvrditi razlike u kemijskom profilu aromatskih spojeva vina dobivenih od šumskih i kultiviranih kupina. Hlapljivi spojevi su izolirani metodom ekstrakcije vršnih para na krutoj fazi (HS-SPME) korištenjem sivog vlakna s DVB/CAR/PDMS ovojnicom. Analiza izoliranih hlapljivih spojeva provedena je pomoću vezanog sustava plinska kromatografija-masena spektrometrija (GC-MS). U uzorku vina od šumske kupine je identificirano 27 spojeva (ukupno 93,7 %), dok je kod uzorka vina od kultivirane kupine identificiran 21 spoj (ukupno 92,3 %). U vinu od šumskih kupina je prisutno značajno više monoterpena i norizoprenoida koji su nositelji primarne arome kupine. U vinu od šumskih kupina je prisutno više viših alkohola, a kod vina od kultiviranih kupina više estera, stoga bi u tehnološkom postupku trebalo obratiti pažnju na temperaturu fermentacije koja je jedan od najbitnijih čimbenika za nastanak ovih spojeva.; The aim of this paper is to determine the differences in the chemical profile of aromatic compounds of wines obtained from wild and cultivated blackberries. The volatile compounds were isolated by solid phase extraction method (HS-SPME) using gray fiber with DVB / CAR / PDMS sheath. The analysis of isolated volatile compounds was carried out using a coupled gas chromatography-mass spectrometry (GC-MS) system. In the forest blackberry wine sample, 27 compounds were identified (93.7% in total), while in the cultivated blackberry wine sample, 21 compounds were identified (92.3% in total). Blackberry wine contains significantly more monoterpenes and norisoprenoids, which are the carriers of the primary blackberry flavor. More high alcohols are present in the wild blackberry wine, and more esters in wines made of cultivated blackberries, therefore, the technological process should pay attention to the fermentation temperature, which is one of the most important factors for the formation of these compounds.