Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.

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Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region (2018, background): “In addition to its contribution to the aromatic profile [24], it was found that these yeasts may have a role on other important wine proprieties by increasing glycerol and mannoprotein contents, reducing volatile acidity and ethanol levels, and/or contributing to color stability [22,25–34].”
Yeast interactions in multi-starter wine fermentation (2015, background): “However, the presence of non-Saccharomyces yeast at significant quantitative levels during wine fermentation has been well documented, resulting in positive or negative influences on the analytical composition and sensorial profile of the wines produced [2 ,4].”