Three different fermentation techniques were compared to determine their influence on the volatile acidity of the wine. They were as follows; a) natural fermentation: b) with the selected wine yeast strain I.A.-78, and c) with a mixture of yeasts. The results of these experiments, with six replications, pointed out that the fermentation with the wine yeast strain I.A.-78 gave wines with lower volatile acidity, a desirable characteristic of the good wines.