WINE

The use of selected strains of Saccharomyces cerevisiae is widespread in oenology; mainly, producers used dried preparations containing live cells.
A new trend in oenology is the use of combined starters, containing Saccharomyces and not-Saccharomyces strains.
At the beginning the must is inoculated with:
o Zygosaccharomyces veronae
o Torulaspora delbrueckii
o Kloeckera apiculata
o Candida stellats
Then, Sacch. cerevisiae is inoculated after 4-5 days.
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