The aim of the study was to determine the concentration of fluoride in wines of different species. A total of 30 samples of black and white wines were analyzed. Fluoride concentrations in all wine samples are less than 0.4 mg / L and greater than 0.07 mg / L, the recommended fluoride limit in wine is less than 1 mg / L. The highest mass concentration in white wines was recorded in the Kujundžuša wine (0.27mg / L) and the lowest mass concentration was 70% Kujundžuša, 15% Fat, Maraština (0.12mg / L) from Imotski area. The highest mass concentration of black wines was recorded in wine Babic 30%, Plavina 18,6%, Crljenak 5,5%, Syrah 8,9%, Merlot 35,6% (0,40mg / L) from Sibenik area, and the smallest mass concentration was recorded in Babić's wine (0.07mg / L) from Primošten area. The analyzed wines are within the recommended limits (<4.17mg / L) determined by the International Wine Organization. PH values in white wines ranged from 1.98 to 3.71 and in the case of black wines from 3.19 to 3.92. Values of alcoholic strength in white wines are from 11.5% to 14.4% and black from 11.4% to 15.4%. The highest amount of ashes in white wines was recorded in Wine Kujundžuša (2.42 g / L), from Imotski area, and the smallest amount of white juice mixture (1.26 g / L) from the Sinj region. The highest amount of ash in black wines was recorded in the wine Plavac mali (4.32 g / L) from the Kaštela area and the smallest amount in Trnjak wine (1.67 g / L) from the Vrgorac region.