Use of non-Saccharomyces strains to improve the sensorial profile in wine

The role of non Saccharomyces yeasts is increasing since their enzymatic activities can positively contribute to the formation of flavour in wine. And similarly to S. cerevisaie the quality and technological characters such as alcohol tolerance, resistance to sulphite, glycerol or acetic acid production, are strain dependent. So what will be the wine yeasts for the future? What will be the response to market demand for innovative products? One of the lines of research is addressed toward the study and the selection of non-Saccharomyces fermenting yeasts