The results obtained in this study on volatile aromatic compounds in the analyzed grape brandiessuggest significant differences in both the number of aromatic compounds and their relative content.Given the uniform grape brandy making technology, the differences observed were induced bythe cultivars used for grape brandy production and possibly the length of their ripening period.The application of pectolytic enzyme did not influence evenly the increase of relative percentage ofaromatic compounds in the examined brandy samples. Esters and terpenes were detected in thehighest percentage, which may be attributed mainly to fruity and floral aromas of brandy samples.However, among terpenes, the main aroma contributors, the presence of limonene was associated onlywith the application of pectolytic enzyme.Principal Component Analysis revealed that esters and terpenes had the highest influence ondiscrimination between the Muscat cultivars. The Hierarchical Component Analysis of brandy sampleswithout the addition of pectolytic enzyme (control) denotes a significant similarity among the cultivars,particularly between Muscat Hamburg and Italia Muscat, which may be attributed to the fact thatMuscat Hamburg is one of the parents to the other examined cultivars.The initial examination of the applied enzyme effects imposes the need for further experimentsand the use of other types of enzymes in order to compare their effectiveness in releasing aromaticcompounds and improving brandy aroma.