Alcoholic fermentation is the crucial process for wine formation. After some authors, N. Agheeva, E. Tolmachiova, N. Taran, E. Soldatenco and others, each yeast specie has a great influence on fermentation dynamics, taste and aroma formation, even bottling stability. Correct selection of yeast species allows to obtaine wine materials with predictable quality and physical-chemical parameters. At present, foreign manufacturers of auxiliary materials for the wine industry offer a wide range of yeast species, whose action is not studied complete enough in context of our wine industry. However, before recommending them for use in production is necessary to conduct a complex research to justify their use for a particular category of wine. The main objective of our research was to investigate the influence of different active dry yeast strains on physical – chemical parameters, stability to protein and colloidal casses, on organoleptic characteristics of dry white wines. The experimental samples of dry white wines Aligote were obtained during the winemaking season of 2015, in conditions of micro production at the Scientific and Practical Institute of Horticulture and Food Technologies, using active dry yeasts and yeasts from the National Collection of Microorganisms for Winemaking Industry. The results of the physical-chemical analyses demonstrated that for dry white wines Aligote prepared using active dry yeasts Aroma White (“Enartis”, Italy) and Zymaflore X16 (“LAFFORT”, France) is characteristic a high alcohol content (11.6 % vol.). In dry white wines material obtained with local yeast strain Nr.29, active dry yeasts Fermactive Chardonnay (“Sodinal”, France) and Passion Fruit (“LA FOOD GROUP”, Italy) the alcoholic concentration was equal to 11,5%, 11,1% and 11,0% vol. respectively. Mass concentration of titratable acids in dry white wines Aligote varies in limits from 6,7 to7,0 g/dm3 in dependence of yeast strain used for fermentation process. A sensory evaluation was conducted on dry white wine material test samples. Dry white wine materials, obtained with Zymaflore X16 and Fermactive Thiol active dry yeasts, received the highest estimates – 7, 95 points. Dry white wine material, fermented with local yeast strain Nr.29 from the collection and control sample fermented on endogenous microflora, obtained the lowest evaluation points. All experimental samples of dry white wines Aligote were subjected to physical and chemical analysis, where the content of phenol substances and proteins, and the electrical conductivity were determined. Furthermore, dry white wine materials were tested for stability to the protein, colloidal, crystal and microbiological casses, and also were determined the turbidity. In conclusion, we would like to note the positive influence of active dry yeast Zymaflore X16 and Fermactive Thiol on the quality of dry white wines Aligote.