Effect of different yeast strains of Saccharomyces cerevisiae var. ellipsoideus, viz. UCD 505, UCD 595, UCD 522, W and Tablet Strains on the enological and sensory characteristics of plum wines was determined. Different yeast strains influenced the physico-chemical characteristics of the wines produced to a variable extent. All the yeasts fermented plum musts to dryness (sugar content of 0.5% or low). The higher rate of fermentation was shown by 595, tablet and W yeast strain compared to 505

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... 522. Out of various strains, UCD 595 gave the highest efficiency along with higher ethanol yield. The Tablet strain produced lowest ethanol in wine. The wine made with UCD 595 had higher titratable acidity and lower yields of aldehyde compared to other yeasts. The highest methanol content was found in wine fermented with the yeast strain Tablet while the lowest content of methanol was produced by strain W. The principal component analysis (PCA) of the physico-chemical characteristics showed that the parameters like aldehyde, methanol and tannins separated the yeasts into two groups, viz. one group had W and Tablet strain while the second had UCD 505, UCD 595 and UCD 522 ; TSS, acidity, pH, total sugar, ethanol and colour did not contribute to separation of yeasts. Sensory evaluation scores of different wines revealed that the must fermented with the yeast strain UCD 595 and W had higher scores for colour, taste, flavour and overall acceptability. However, PCA of sensory analysis showed grouping of yeasts different than that of physico-chemical characteristics; W, Tablet and UCD 595 made one group while remaining second group. All the wines except that fermented by UCD 522 were of commercial acceptability. It is concluded that the use of appropriate yeast strain for the preparation of plum (Prunus salicina Linn.) wine is very important along with other vinification practices as it influenced the chemical and sensorial quality of wine.