Winter wheat is one of the main crops in Ukraine. Research on varieties potential and its implementation through formation of resistant agrocenoses was conducted during 2000–2018 in a stationary multifactorial field experiment in the Forest-Steppe of Ukraine on typical black soils. Analysis of weather conditions in the area of research indicates significant changes that occur during growing season of winter wheat. In connection with such conditions, in order to obtain consistently high wheat yields, it is necessary to manage formation of highly productive agrocenoses of adapted wheat varieties, periods and rates of seeds sowing, regulating plant nutrition; growth regulators applying, anti-stress compounds; systems of plant protection. From significant number of varieties it is important to choose those, which are characterized by stability in yield formation and are flexible to environmental conditions. The determining factor in yield formation are variety and fertilizing system - yield varies from 2.23to 11.6 t / ha, depending on weather conditions. The features of yield formation and grain quality of winter wheat varieties, different by baking properties, for optimizing nitrogen nutrition of plants were established differentially application 150 - 180 kg / ha of active nitrogen - N30 - 60(BBCH 2529) + N60-30 (BBCH 30 - 31 ) + N30-60 (ВВСН 51 -59) on background of 120-150 kg / ha of active phosphorus and potassium. The content of protein and gluten in wheat grain is determined by the genotype of variety, fertilizing system and weather conditions of growing - in the grain accumulates from 9.0 to 16.6% of protein and 17.4 - 38.4% of gluten. A specific reaction of wheat varieties to provision by nitrogen with formation of such quality indicators as protein and gluten content, flour strength, ratio of elasticity to dough extensibility - P/ L, as well as sedimentation rate and volume of bread has been established. Pronounced dependence on variety and weather conditions is established for the falling number and grain unit.