The effect of fermentation temperature (18 and 25 degrees C) on kinetic and yield parameters of ethanol fermentation by Saccharomyces cerevisiae (Zymaflore VL1) and Saccharomyces cerevisiae (Uvaferm CM) was examined using the white Emir grape that is grown in the Nevsehir-Urgup region of Turkey. Growth of both yeast species varied according to temperature. Kinetic and yield parameters were both temperature dependent. Sensory evaluation showed that the taste panel was able to discern the wines fermented by Uvaferm CM and Zymaflore VL1 at different temperatures. The panel preferred the wine fermented by Uvaferm CM at 18 degrees C.