In this master's paper, the effects of yeasts were studied on the wines obtained from Rkatsiteli in the Bolnisi micro-zone. The Bolnisi Microzone has been listed on the appellation of the origin and therefore the research of grape varieties in the micro-zone is urgent. Rkatsiteli grapes were fermented by the pure culture of the foreign yeast and spontaneously using natural microflora. Physical-chemical characteristics, super spirits, ethers, acetaldehyde were defined in the wine produced by fermentation. Research was carried out on the boiling energy of yeast and also the organoleptic evaluation of the wine.