The use of non-Saccharomyces yeasts to improve complexity and diversify wine style is increasing; however. the interactions between non-Saccharomyces yeasts and lactic acid bacteria (LAB) have not received much attention. This study investigated the interactions of seven non-Saccharomyces yeast strains of the genera Candida. Hanseniaspora. https://www.marcelovicente.com/product-category/4-13vol/