The influence of the addition of different concentrated inocula of various strains of Saccharomyces cerevisiae to high sugar content must on both evolution of sugar concentration and the volatile compositions of the wines were studied. Four strain of S. cerevisiae have been examined. All fermentation experiments were carried out in duplicate. Musts were inoculated with 105, 106 or 107 cfu/ml of the different yeasts. A non-inoculated sample was used as control. Sugar content of must was 300 g/L. Evolution of sugar content was characteristic of the yeast strain and only one strain was incapable of finishing fermentation. Residual sugar content was higher than 45 g/L in all the samples inoculated with this strain. Among the diverse groups of volatile compounds, inoculated samples show higher contents in higher alcohols, organic acids and diols, while ethyl esters (except ethyl decanoate) and acetates (except isoamyl acetate) concentrations are similar or lower than the ones present in non-inoculated samples. Application of cluster analysis to the data showed that differences in the volatile fraction are mainly due to the inoculated yeast strain. It is also observed that an increase in the inoculation concentration leads to an increase in the total higher alcohols concentration.