Contents of arginine, ornithine, urea and ammonia in wine were monitored during aging process by two "flor" veil-forming yeast strains. The patterns of yeast growth were different for the two strains studied. Urea excretion and uptake were dependent on yeast strain, so that finished wines showed different concentrations of urea. The effect of limited aeration was also investigated for Saccharomyces cerevisiae var. capensis. The results indicated that aeration promoted yeast growth in veil, thus reducing urea concentration until its exhaustion in wine.