Alcoholic fermentation is a basic factor influencing on the formation of the wine, and yeast strains are responsible for this process. In this comparative study the influence of 10 selected yeast strains: from the National Collection of Microorganisms for Winemaking (CNMIV) and three dry active Maria Antohi, strains and endogenous microflora on physical, chemical and biochemical parametres was studied. Amino acid composition of experimental wines and volatile aromatic complex were analyzed. It can be noted that yeast strain has the influence on the synthesis of fermentation byproducts and amino acid composition (about 12 amino acids), beeing emphasized some selected yeast strains (No. 29, 30 and 55 – collection strains and a active dry yeast–Oenoferm F3) and spontaneously fermented wine. It was found a vast aromatics composition of tested samples of wine, allowing to identify about 38 aromatic components, each of them is dependent on the strain of yeast used in the process of alcoholic fermentation, and the variation of their concentration determines the organoleptical specificity taste of each studied wine samples