Novel, non-GMO active dry yeast preparations (YSEO—Yeast SEcurity & Optimization) of commercialized strains were compared with standard preparations in the production of commercial and laboratory scale wines. Fermentation rate, yeast growth, and hydrogen sulfide production were monitored with sensory evaluation performed on the finished commercial wines. Laboratory fermentations of low nitrogen musts demonstrated no differences in fermentation rates between yeast treatments, but significantly lower production of hydrogen sulfide. The YSEO strains completed commercial scale Syrah fermentations between 4 and 20 days faster than the standard preparations. Sensory evaluation of the commercially scale wines by an expert panel showed differences between the wines with respect to key aroma and flavor attributes.