Using labeled compounds, the wine basic organic- and amino acids participating in lysine biosynthesis were detected. It has been established that during secondary alcoholic fermentation carbon atoms of γ – ketoglutaric, acetic, oxaloacetic, glutamic acids and lysine are involved in the formation of lysine carbon skeleton. The lysine formed as a result of biotransformation of these compounds were identified in the fractions of yeast proteins, free amino acids, and wine amino acids.