Abstract
In the article the role of amino acids in alcoholic fermentation of grape must was discussed. Amino acids have a great influence on the color, bouquet and taste of wine. For the experiment was taken a Georgian grape variety Rkatsiteli. One part of the grape was fermented with culture yeast IOC, the second part was fermented with spontaneous yeast, and the third part was fermented with cultured yeast, and also added amino acid B phenylalanine. Higher alcohols, aldehydes and esters in the obtained wine samples were analyzed by gas chromatography. Analysis of the results showed that the greatest number of higher alcohols was found in the sample to which amino acids were added together with cultured yeast.