| Summary: | <i>Metschnikowia pulcherrima</i> (<i>Mp</i>) is a ubiquitous yeast that frequently appears in spontaneous fermentations. The current interest in <i>Mp</i> is supported by the expression of many extracellular activities, some of which enhance the release of varietal aromatic compounds. The low fermentative power of <i>Mp</i> makes necessary the sequential or mixed use with <i>Saccharomyces cerevisiae</i> (<i>Sc</i>) to completely ferment grape musts. <i>Mp</i> has a respiratory metabolism that can help to lower ethanol content when used under aerobic conditions. Also, <i>Mp</i> shows good compatibility with <i>Sc</i> in producing a low-to-moderate global volatile acidity and, with suitable strains, a reduced level of H<sub>2</sub>S. The excretion of pulcherrimin gives <i>Mp</i> some competitive advantages over other non-<i>Saccharomyces</i> yeasts as well as providing some antifungal properties.
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