Bentonite fining is commonly used by the wine industry as a clarifying technique to remove proteins that are a potential source of haze in wines. Large amounts of added bentonite can decrease the sensory properties of wines. The aim of this research was to study the influence of the standard wine clarification process by two different types of bentonite fining agents on the basic chemical composition and aromatic profile of Sauvignon Blanc by gas chromatography-mass spectrometry (GC-MS). The general characteristic of Sauvignon Blanc wines showed no differences among treated wines independently of the type (sodium bentonite Bentogran® and sodium-activated bentonite Majorbenton C®) and the dose of bentonite. The results showed that type of bentonite regardless of the dose applied, affected the monoterpenes concentration.