Aromatski profil pojedinog vina definiran je genetskim svojstvima sorte, agroklimatskim uvjetima i proizvodnoj godini, kemijskim sastavom mošta i samim kvascem koji provodi alkoholnu fermentaciju. Različitost u metabolizmu komercijalno dostupnih sojeva kvasca uvelike može utjecati na koncentraciju stvorenih fermentacijskih aroma čime se u konačnici značajno modificira aromatski profil dobivenog vina. Ovo istraživanje proučava utjecaj različitih sojeva kvasca na aromatski profil vina Sauvignon bijeli, berba 2013. Istraživanje je provedeno u nasadu Sauvignona bijelog (Vitis vinifera L.) posađenim u Svetom Ivanu Zelini. Berba je obavljena ručno, u trenutku tehnološke zrelosti. U istraživanju su korišteni komercijalni sojevi kvasca koji se nalaze na tržištu: Lalvin EC1118, Lalvin R2, Anchor VIN13, Uvaferm exence, Flavia+QA23. Provedena je kemijska analiza pojedinih viših alkohola, hlapivih estera te terpena i C13 norizoprenoida primjenom plinske kromatografije. Na temelju provedenog istraživanja potvrđen je utjecaj različitih sojeva kvasaca na sintezu pojedinih spojeva fermentacijske arome kao i na oslobađanje spojeva nosioca primarne arome. Iz dobivenih rezultata možemo izdvojiti sojeve kvasca VIN13 i Flavia+QA23 zbog njihove izražene sposobnosti oslobađanja monoterpena i pojedinačnih C13 norizoprenoida. Sojevi kvasca Uvaferm exence i R2 su potvrdili svoju veću sposobnost sinteze fermentacijskih aroma primarno 2-fenil etanola te etil butirata.

Aromatic profile of each wine is defined by genetic characteristics of the variety, agroclimatic conditions and production year, the chemical composition of must and by the yeast which produces the alcoholic fermentation. Differences in metabolism of commercially available yeast strains can greatly affect the concentration generated by the fermentation aromas which can significantly modify the aromatic profile of the resulting wine. This research examines the influence of different yeast strains to the aromatic profile of wines Sauvignon Blanc, vintage 2013. The research was conducted in a wine yard of Sauvignon Blanc (Vitis vinifera L.) planted in Sveti Ivan Zelina. The harvest was manual, at the time of technological maturity. Commercial yeast strains were used for the purposes of this research: Lalvin EC1118, Lalvin R2, Anchor VIN13, Uvaferm Exence, Flavia + QA23. Chemical analysis of certain higher alcohols was also conducted, as well as analysis of volatile esters, terpens and C13 norizoprenoids, using the application of gas chromatography. The research confirmed the influence of different yeast strains on the synthesis of certain compounds of fermentational aromas as well as the release of compounds responsible for primary aroma. The results show that yeasts VIN13 and Flavia+QA23 have an exceptional ability to release monoterpens and individual C13 norizoprenoids. Yeast strains of Uvaferm Exence and R2 have confirmed their greater ability to synthesize fermentational aromas, primarily 2-phenil ethanol and ethyl butyrate.