EC 1118 produces high concentrations of sulfur dioxide during fermentation. Some sulfur dioxide-resistant strains of EC 1118 have been developed in response to this tendency. This study examines the difference in wine chemistry, fermentation kinetics, and sensory characteristics of wine produced using traditional EC 1118 and the sulfur dioxide-resistant strain of EC 1118. The resistant strain produced less volatile acidity, but resulted in a longer fermentation. No significant sensory differences were found between wines.