The influence of autolysed yeast extract addition to second fermentation process on properties of obtained sparkling wines was studied. White grape industrial still wine contained 30 g/dm3 sugar, dried yeast Saccharomyces cerevisiae (former bayanus) DV10 and autolysed yeast extract (5 and 10 cm3/dm3) were used in the experiment. Secondary fermentation was carried out for 4 weeks (in pressure tanks) at 22°C. The change of total nitrogen and amino acid nitrogen content, better C 02 absorption by wine with the addition of autolysed yeast extract and higher CO2 content after pouring to the bottles were stated. There was no difference in the sensory properties of obtained wines. Therefore the addition of autolysed yeast extract (5-10 cm3/dm3) to wine before second fermentation seems purposeful.