In recent times more and more specialists are mentions the positive role of the extract in the quality of wines. The contents of the wine extraction is dependent on several factors: the vine variety, the production of wine, the degree of ripening of the grapes, grape processing technology, adjuvants used in the stabilization of wine etc. For this reason the extract of wine values vary within very wide limits. The purpose of this study was to determine the degree of reduction in dry extract unreduced in dry Chardonnay wine with various adjuvants for stabilize it. It was found that the stabilization of wine fi ltration inevitable losses occur in dry unreduced extract, ranging from 0,8 up to 1,8 g/dm3. The stabilization of the wine against haze crystal, according to the literature, the loss of the extract is about 1,0 g/dm3. Thus, the young dry white wine should be content unreduced extract from 21,0 to 22,0 g/dm3. It was also found that wines obtained from clarifi ed dry musts the unreduced extract decreases in smaller quantities.