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.