The paper reports on the production of ethyl acetate and isoamyl acetate by seven strains, present in the winemaking process, belonging to the species: Candida guilliermondii, Hansenula subpelliculosa, Kloeckera apiculata, Kluyveromyces marxianus, Pichia membranaefaciens, S. cerevisiae and Torulaspora delbrueckii. The yeasts were compared in order to assess their ability to produce the two acetate esters in synthetic must. The Authors studied the production of ethyl acetate and isoamyl acetate from the enological yeasts in synthetic fermentation medium designed to simulate natural grape juice containing 250 g/l of glucose. The fermentation tests were carried out in 2 L flasks filled with 1800 ml of the above described synthetic medium and incubated at 28°C. Samples for analysis were then collected at 0, 6, 12, 24, 48, 72 and 240 h of fermentation. Results pointed out that P. membranaefaciens and C. guilliermondii species produced small amounts of the two esters. For C. guilliermondii, ethyl acetate was undetected until 72 h of fermentation. Isoamyl acetate was only detected after 10 days with both species, probably due to the low level of enzymatic activities and the also low concentration of available substrate. H. subpelliculosa, K. marxianus, T. delbrueckii and S. cerevisiae were considered as intermediate producers of acetates. Candida guilliermondii produced very small amounts of the two esters. The study pointed out that the rate of isoamyl acetate synthesis may be more strongly influenced by the availability of isoamyl alcohol than by enzyme activity itself, while that the production of ethyl acetate is influenced by the presence of acetic acid in the medium. Acetate production by some yeast species involved in the first stage of spontaneous fermentation of wine as H. subpelliculosa and K. marxianus both for ethyl acetate and isoamyl acetate, and the latter for isoamyl alcohol as well, peaked during their exponential growth at the beginning of spontaneous fermentation. Authors considered that this may give rise to a series of byproducts with a strong impact on the sensory properties of wine. Other species with relatively high production rates of alcohol and esters such as Kl. apiculata and T.delbrueckii, with an intermediate fermentation ability, may also contribute to the sensory properties of wine if they proliferate extensively enough. (Original title: Formation of ethyl acetae and isoamyl acetate by various species of wine yeasts) FG@2003_07 We advise to read the entire article.