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.