Your post is a little vague, but I will try to help. I'm not sure what you mean by "...filtering it for the first time..." If you started last week it is not time to filter it, and if you filter at all, you only filter once I imagine. I think you mean racking it, siphoning it from once container to another. I think you may have run into a problem with your wine sitting on the gross lees too long. Once you pitch your yeast the juice will being to ferment, it may take a day or so to start, but then once the majority of the fermentation is complete after a few days (SG 1.030-1.010 or so) you need to rack it off the lees into a secondary, it shouldn't sit on the dead yeast for a week... This may or may not be your problem.
Another possible 'problem' is that while fermenting yeast some times just smells bad, it might go away once the fermenting slows.
Another possible problem, although it does not smell 'yeasty' but certainly smells horrible, is too much H2S, it has all kinds of causes from too many campden tablets to not enough nutrients. You may benefit from vigorously racking the wine, introducing a lot of air to the wine, and this can help it... Without much else to work with, this would be my advice.