With the aim of exploring the possibility to improve wine quality through the utilization of wine-related yeasts generally considered as spoilage, mixed cultures of <i>Saccharomyces cerevisiae</i> with <i>Hanseniaspora osmophila, Pichia fermentans, Saccharomycodes ludwigii</i> and <i>Zygosaccharomyces bailii</i> were inoculated in grape juice. All the fermentations got to completion and most of the compounds normally produced at high concentrations by pure cultures of non-<i>Saccharomyces</i> yeasts, and considered detrimental for wine quality, did not reach the threshold taste level in mixed fermentations with <i>S. cerevisiae</i>. Interestingly, the association of <i>S. cerevisiae</i> with <i>P. fermentans, S. ludwigii</i> and <i>Z. bailii</i> produced significant increases in the production of polysaccharides as compared to pure cultures of <i>S. cerevisiae.</i> Since polysaccharides improve wine taste and body, and exert positive effects on aroma persistence and protein and tartrate stability, a possible use for these yeasts can be envisaged in mixed starter cultures with <i>S. cerevisiae</i> for the enhancement of the final quality of wine
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