Pošip is a white grape variety that is mainly grown in the southern parts of the island of Korčula, especially in the area of Čara and Smokvica, where it produces top quality wine, as evidenced by numerous awards. The wine has a distinctive taste with its aromas of dried apricots and figs, bright, straw-golden yellow in color. Recently, producers have been conducting numerous experiments to determine the optimal conditions for fermentations and to select the appropriate yeast strain that would achieve the maximum of sorted and secondary aromas and ultimately a high quality product. In this paper, two Pošip wines produced with different yeast strains were used. To determine the influence of different yeast strains, sensory analysis and isolation of volatile organic compounds by headspace solid phase microextraction (HS-SPME) were performed. The aromatic profile of Pošip wine samples was determined by the coupled gas chromatography-mass spectrometry (GC -MS) system. The highest intensities of fragrant and tasty attributes in the wines were "fruity" and "floral". The X-16 sample had slightly higher “fruitiness” intensities while the “floral” intensities were higher in the X-5 sample. The most common compounds in both wine samples are secondary aroma compounds. The group of esters is dominated by ethyl esters of higher fatty acids (2-methylbutyl octanoate, ethyl hexadecanoate, ethyl-dec- 9-enoate, ethyl tetradecanoate, ethyl linoleate). The highest share in both wine samples had the ester 2- methylbutyl octanoate, whose sensory description is "fruity". A higher content of isoamyl acetate was found in the X-16 sample, which can be correlated with the results of sensory analyzes where the "fruitiness" of higher intensities in the X-16 sample was marked. The obtained results showed how different yeast strains contribute differently to the aroma of wine.