One of the main reasons to use multi-starter fermentation in winemaking is for the enhancement and characterisation of the analytical composition and aroma profile of the wine, with improved overall aroma complexity. In this context, several studies have investigated the effects of yeast interactions on the analytical compounds in multi-starter fermentation 7, 12, 13, 15• and 32. Mixed cultures of different S. cerevisiae strains show different aroma profiles when compared to monoculture fermentation