Grape juice fermentation with pure culture of native wine yeastsExperiments were accomplished on laboratory scale, to observe the behavior of five yeast strains in the wine fermentation. The statistical analysis of the results point out that two of them are very promising to be used on a large scale by the winemakers. The strains I. A. 78 and I.A. 199 produce wines with a reasonable alcohol concentration, besides a low degree of volatile acidity and acetaldehyde.