Results of the investigations on Saccharomyces and non-Saccharomyces yeasts in wine fermentation allows the prospect of managing controlled mixed fermentations at an industrial level, even though further investigations on yeast interactions are still needed. Preliminary data on metabolic interactions indicate that in mixed fermentation there is not a simple additive contribution from each yeast species but the non-Saccharomyces strain induces modifications of the S. cerevisiae strain at the metabolic level.