The aim of this study, which forms part of the comprehensive
and ongoing research programme documented by Pretorius et at.
(1999), was to evaluate a representative strain of each of the
aforementioned species for their effect on wine fermentation and
wine quality during laboratory and small-scale winemaking trials.
This knowledge will help realise the predictions of Heard (1999)
relating to the use of indigenous yeast species to improve the sensory
quality of wine. His vision includes the use of mixed yeast
starter cultures tailored to reflect the characteristics of a given
wine region and the use of indigenous species with modem technology
to produce novel wine-based beverages.