Experiments were carried out on laboratory scale to observe the behaviour of different strains of Saccharomyces on the wine constituents. The strains of yeasts were isolated from fermented juice of various varieties of grapes raised in three different regions of Brazil. The statistical analyses of the results showed that some of the strains behaved quite differently as far as volatile acids are concerned. Some of them produce wines, with low volatile acidity looking promising to be used successfully in industrial scale as a practice to improve wine quality and acceptance.