The objectives of this study were to establish differences in fermentative behavior of two different yeast strains (S. cerevisiae bayanus EC 1118 strain S. cerevisiae cerevisiae RC 212 strain, Lallemand Canada) and difference in composition and sensory properties between samples of raspberry wine fermented with immobilized and suspended yeast cells. 500 mL by filtration sterilized raspberry juice were fermented in triplicate by immobilized and suspended yeast cells at 15° C. The whole fermentation process took 64 hours. At certain intervals during the whole process of fermentation, sampling was performed. One part of samples taken was subjected to GCxGC TOF-MS analysis of aroma compounds and the second part was used for HPLC analysis and monitoring of sugar utilization and ethanol producing. All of the samples fermented with immobilized yeast cells had shorter lag phase and faster utilization of sugars and ethanol production than those fermented with suspended cells. Slower fermentation kinetics was observed in all of the samples which were fermented with S. cerevisiae cerevisiae RC 212 strain (suspended and immobilized), than in samples fermented with S. cerevisiae bayanus EC 1118 strain. Significantly higher amounts of acetic acid were detected in all samples fermented with S. cerevisiae cerevisiae RC 212 strain than those fermented with S. cerevisiae bayanus EC 1118 strain, 0.282 and 0.602 g/L, respectively. There were no differences in glycerol amounts in all of the samples. Three times higher amounts of 3-methylbutyl acetate and ethyl decanoate were observed in samples fermented with suspended S. cerevisiae bayanus EC 1118 strain in comparison with samples fermented with suspended S. cerevisiae cerevisiae RC 212 strain.