This paper presents the provisional results of the studies on the selection of most suitable yeast strains in a lot of 57 strains from Puhoi vineyard-Bulboaca wine centre, in order to be used for dry red wines. For achieving this objective, we used at first an initial test for checking the fermentation features of yeast strains, with the following targets: foaming ability, evolution in time (triggering, finish) of fermentation process stages. We selected 17 from 57 yeast strains. In the second test for checking fermentation features, conducted in the laboratory and using fermentation tanks of 2 litters, we checked the selected strains ability to stick or not to the walls of the fermentation tanks, the formation of granular or compact yeast deposits, the ability to completely ferment sugars from must, the property not to produce hydrogen sulphide and the influence on organoleptic properties. For this test we selected 10 strains from the 17 yeast strains.