The effect of indigenous and commercial S. cerevisiae yeasts on fermentation and flavour compounds of wines was examined in pasteurised grape juice. The flavour compounds were analysed and identified by GC-FID and GC-MS. respectively and in general, the amounts of these volatiles were increased by the use of both indigenous and commercial yeasts. The levels of isoamyl alcohol, isoamyl acetate, ethyl octanoate and ethyl deconoate exceeded flavour thresholds. All grape juices were fermented to dryness. Selected yeasts produced higher ethanol concentrations compared to spontaneous fermentations.