The enological interest of the selected killer yeasts is based on their action on the sensitive yeasts, which permits them to predominate easily during fermentation. This paper studies the evolution of the volatile compounds in rose wines obtained from the fermentation of Garnacha must, inoculated with two Saccharomyces cerevisiae killer strains (D47, KIM). The total concentration of esters was the same in the control wines and in the inoculated ones. However, the evolution of these compounds during fermentation was different, as was the final concentration of some of these compounds in the wine. Equally, the evolution of the aliphatic acids was different; the highest concentration of acids in the control sample was reached in the first phases of fermentation, while the synthesis took place later in the inoculated samples. In the wines, the concentrations of acids were similar, due to their absorption in the cell walls as well as the use made of them by the yeasts. No great difference was found in the production of alcohols and carbonyl compounds between the inoculated samples and the control. Therefore, the yeast strain employed exerted more influence in the evolution of the volatile compounds during fermentation than in the final composition of the wine.