Muscat Ottonel and Gewurztraminer wines were subjected to fining treatments with fining agents bentonite, isinglass, casein and polyvinylpolypirrolidone (PVPP). After treatments, free and glycosidically bound volatile were isolated by extraction on Amberlite XAD-2 resin and analyzed by gas chromatography - mass spectrometry (GC-MS). Fining caused a decrease in the amount of several compounds. The bound volatiles, potentially important contributors to wine flavor, were more affected by the fining treatment, with a total loss ranging from 14 to 33% compared to the control wines. For some compounds the loss was dependent on the wine and the fining agent. The only wine found significantly different from the control wine by sensory analysis was the isinglass treated Gewurztraminer wine.