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The objective of the current study was to investigate the effect of added glycosidase enzyme on the content of the classical terpenols linalool, a-terpineol, nerol and geraniol present in Riesling wines, produced in two years in the winery Povardarie, Negotino. The aromatic compounds of Riesling wines made with and without added glycosidase enzyme were evaluated. The wines were steam distilled under neutral and acidic conditions to produce two fractions, FVT(free volatile terpenes) and PVT (potential volatile terpenes). The volatile composition of each fraction was then determined using two methods: a colorimetric method designed to measure total terpene concentration (in linalool equivalent) and a SBSE of the distillates combined with GC-MS to identify and quantify individual volatile compounds. The Riesling wines from the second year also were directly analyzed with SBSE and GC/MS. The obtained results for FVT and PVT contents in the control wine and the wine treated with enzyme Novarom A (Novozymes, Switzerland) indicated a positive influence of the enzyme treatment on the content of free volatile monoterpene alcohols. GC-MS analysis shows that the main monoterpenic compounds in Riesling are linalool and citronellol but also significant amounts of the compounds such as phenyl ethyl alcohol, acetic acid 2-phenyl ethyl ester, vitispirane, damascenone and TDN, also contributing to Riesling wine flavor, are detected. [ABSTRACT FROM AUTHOR]