Alcoholic fermentation is a series of chemical reactions carried out with the help of yeasts to transform sugars into the primary products, ethanol and carbon dioxide and other byproducts which are important for the quality, stability and storage of wine. The process of alcoholic fermentation is influenced not only by yeasts found in grapes or those obtained by isolation from berries, but also the number of other factors in order to improve the fermentation and result with desired properties. Various conditions would influence the course of fermentation. Thus, fermentation temperatures that are too high or too low can lead to a slowdown in fermentation, or even completely terminate it. Different nutrients, sufficient aeration, as well as inhibition of undesirable microorganisms by sulphur dioxide are also important for the successful fermentation. Another important consideration is the treatment of must which can be conducted a variety of ways and devices. Before the start of fermentation it is necessary to make corrections in must in terms of the amount of sugar and acid. Once fermentation begins the propagation of yeasts, breakdown of sugar, formation of carbon dioxide and foaming is initially faster but after that intensive phase due to reduced activity of yeasts the process will calm down and lead to the formation of the future characteristics of the wine. Process can be conducted in several different ways, in controlled conditions which will dictate better wine characteristics or microorganisms can naturally boost the reaction.