P>This paper reports the influence of yeast strain, immobilisation and ageing time on the free amino acids and amino acids in peptides of sparkling wine made by the traditional method from the Emir grape variety over a period of 365 days in vintages 2004 and 2005. Four sparkling wines were obtained from the same base wine using yeast strains (both immobilised and free Saccharomyces bayanus and Saccharomyces oviformis). The analysis of variance and cluster revealed that there were significant differences between free amino acids and amino acids in peptides due to ageing time. However, the yeast strain affected most of the free amino acids and amino acids in peptides in only the 2004 vintage. The total amount of free amino acids was higher in the wine made with the S. oviformis compared to S. bayanus. Furthermore, there were no significant differences between the use of immobilised and free yeast in cases of free amino acids and amino acids in peptides.