Red wines maturation is considered a crucial stage of refinement, in which a series of physical, chemical and biological transformations take place, which improve wines stability and also modify the compositional and organoleptic characteristics. Research related to this paper was conducted in order to study the effects of different maturation processes, traditional (barrels) and accelerated/alternative (chips and staves) on volatile compounds of Fetească neagră red wines. Based on gas chromatographic research was quantified for the first time the volatile composition of Fetească neagră autochthonous wines maturated by various processes. Using the traditional maturation method (barrels) and two alternative methods (staves and chips) were identified aromatic compounds (key) from two different chemical classes: furan compounds (furfural, 5-methylfurfural and 5hydroxymethylfurfural), and wood compounds (trans-whiskey lactone and cis-whiskey lactone).