Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.

By F. Comitini, M. Gobbi, P. Domizio, C. Romani, L. Lencioni, I. Mannazzu, M. Ciani. Food microbiology, 2011

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Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region (2018, background): “pulcherrima strains [4,29], or other non-Saccharomyces yeast species [21].”
The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters (2019, background): “thermotolerans increasing higher alcohol concentrations by up to 100 mg/L [7].”
Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production (2015, background): “This effect on the total acidity can be considered positive or negative, depending on the initial acidity level of the grape juice [28].”
Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. (2014, methodology): “Several studies have reported lower ethanol yields when using non-Saccharomyces yeast (Ciani & Ferraro, 1996; Ferraro et al., 2000; Soden et al., 2000; Ciani et al., 2006; Comitini et al., 2011; Magyar & Toth, 2011; Di Maio et al., 2012; Sadoudi et al., 2012).”
Applications of Metschnikowia pulcherrima in Wine Biotechnology (2019, methodology): “An improvement in the aromatic complexity of the wines can be obtained by the use of Mp as a co-starter with Sc [3,32], mainly due to its high production of esters derived from its intense extracellular enzymatic activity [10,33].”