| Summary: | About 42 commercial products based on non-<i>Saccharomyces</i> yeasts are estimated as available on the market, being mostly pure cultures (79%), with a predominance of <i>Torulaspora delbrueckii, Lachancea thermotolerans</i>, and <i>Metschnikowia pulcherrima</i>. The others are multi-starter consortia that include non-<i>Saccharomyces</i>/<i>Saccharomyces</i> mixtures or only non-<i>Saccharomyces</i> species. Several commercial yeasts have shown adequate biocompatibility with <i>S. cerevisiae</i> in mixed fermentations, allowing an increased contribution of metabolites of oenological interest, such as glycerol, esters, higher alcohols, acids, thiols, and terpenes, among others, in addition to a lower production of acetic acid, volatile phenols, biogenic amines, or urea. Multi-starter inoculations are also reviewed here, which show adequate biocompatibility and synergy between species. In certain cases, the aromatic profile of wines based on grape varieties considered neutral is improved. In addition, several yeasts show the capacity as biocontrollers against contaminating microorganisms. The studies conducted to date demonstrate the potential of these yeasts to improve the properties of wine as an alternative and complement to the traditional <i>S. cerevisiae</i>.
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