The objective of the present study was to evaluate bag-in-box as packaging material for white dry wine of the VILANA variety. Two types of composite bags were tested: (1) with an inner layer of low density polyethylene (LDPE) and (2) with an inner layer of ethylene vinyl acetate (EVA). Samples were stored at 20oC in the dark for 6 months. The sampling was carried out at 3, 30, 60, 90, and 180 days. Glass bottles 1.5 l in capacity was used as controls. The following quality parameters were monitored: Total acidity, volatile acidity, pH, total SO2, free SO2, color (absorbance at λ = 420 nm), ascorbic acid content, semi-quantitative determination of volatile compounds using Solid Phase Microextration-–Gas Chromatography (SPME-GC/MS) and sensory evaluation. Focus was placed on possible flavor scalping of volatiles by the packaging material.