Iako klasična proizvodnja bijelih vina podrazumijeva fermentaciju mošta, suvremeni trendovi podrazumijevaju proizvodnju bijelih vina uz maceraciju, odnosno fermentaciju masulja. Cilj ovog rada bio je utvrditi utjecaj duge maceracije grožđa na kakvoću vina 'Graševina'. Istraživanje je provedeno tijekom 2021. godine u vinogradima i vinskom podrumu Veleučilišta u Požegi u vinogorju Kutjevo. Nakon berbe, kontrolni uzorak vina proizveden je klasičnim postupkom proizvodnje bijelih vina, te su provedena dva tretmana duge maceracije u periodu od 3 mjeseca - jedan uz sulfitiranje tijekom primarne prerade a drugi bez sulfita. U vinima su analizirani osnovni parametri kakvoće, koncentracija jabučne i mliječne kiseline, optička gustoća pri 280 nm, ukupni fenoli i antioksidativna aktivnost DPPH metodom. Statistički značajna razlika zabilježena je kod ukupnih fenola, kao i antioksidativnoj aktivnosti, s najvećim vrijednostima u maceriranom uzorku uz primjenu SO2. Organoleptičko ocjenjivanje uzoraka proveli su certificirani ocjenjivači, metodom 100 bodova. Najveću prosječnu ocjenu od 87 bodova dobilo je vino proizvedeno dugom mareracijom grožđa uz redovito sulfitiranje. Kontrolni tretman slabije je ocijenjen, sa 72 boda. Vino proizvedeno dugom maceracijom bez korištenja sulfita ocjenjeno je sa 66 boda uz napomenu pojedinih ocjenjivača o izraženoj oksidaciji. Although classical production of white wines involves the fermentation of must, recently there has been a trend in the production of white wines with maceration processor fermentation of pomace. The aim of this paper is to determine the influence of long maceration of pomace on the quality of Graševina wine. The research was conducted in 2021 in the vineyards and wine cellar of the Polytechnic of Požega in the Kutjevo wine-growing hill. After harvesting, a control treatment was white wine produced by the classic production process, and a long maceration process was carried out on other two treatments over a period of 3 months, in two treatments - one with sulfites during primary processing and the other without sulfiting. The following basic parameters were determined in wines: alcoholic strength, reducing sugars, total acidity, malic, lactic acid, volatile acidity, pH, absorbance at 280 nm, total phenols and antioxidant activity by DPPH method. There was a statistically significant difference in the total phenols content, as well as antioxidant activity, with the highest values in the macerated sample containing SO2. Organoleptic evaluation of samples was performed by trained evaluators, using the 100-point method. The highest average score of 87 points was given to wine produced by long maceration with regular sulfiting during primary processing. Control treatment was rated lower by 72 points. Wine produced by long maceration without the use of sulfiting in the primary processing was evaluated with an average score of 66 points with a few remarks about the oxidation pronounced in the wine aroma.