Wine production is a complex process that includes alcoholic fermentation and has very long tradition. Winemakers have always had to respond to new challenges of a number of factors in order to get a product with the highest quality. Recently, the whole world has been facing climate change, grapes under the effects of climate change ripen in conditions of very high average of air temperatures and longer dry periods are very common. The consequences of climate change are earlier grape harvest and changes in the chemical composition of wine, which are manifested in higher alcohol content due to high sugar concentrations, lack of acids and changes in other compounds that have a great impact on the sensory characteristics of wine. As one of the solutions, the market offers selected strains of Saccharomyces and non-Saccharomyces yeasts, which by their metabolism can influence some of the mentioned changes in the chemical composition of must and wine. Mentioned strains of yeast can reduce the concentration of alcohol in the wine or increase the total acidity, and the result should be a more harmonious wine with complex sensory profil. In this research, three variants of Frankovka (Blaufränkisch) wine fermented by different strains of selected Saccharomyces cerevisiae and Lachancea thermotolerans yeasts, were compared. Basic chemical composition of wines was analyzed with the O.I.V. (2012) methods, individual organic acids and total polyphenolic compounds were determined spectrophotometrically, and individual polyphenolic compounds using high performance liquid chromatography (HPLC). Glycerol was determined by enzymatic method. Statistical analysis (ANOVA) revealed differences in the chemical composition of musts and wine and the impact of treatments on wine quality.