were accomplished with both natural and genetically enhanced organisms. The naturally selected wine yeast ICVGRE and 71B reduced the malic acid content in wine by 18 and 33%, respectively, while ML01 converted all the malic acid to lactic acid. The wine fermented with ICV-GRE + Lalvin 31 had lower lactic acid and titratable acidity than ML01 because of malic consumption by the yeast before MLF. ML01 produced more SO2 than the other yeasts.