**7. Conclusions**

The use of fermentation biotechnologies such as sequential ternary fermentations with non-*Saccharomyces* emerges as a natural and useful bio-tool to improve freshness in warm areas. The use of *L. thermotolerans* favors a powerful pH modulation by the production of a stable acid without the production of off-flavors. Yeast selection to obtain appropriate non-*Saccharomyces* strains facilitates the development of safer and sensory-improved fermentation, with the added advantage of protecting the wine typicity, compared to the traditional fermentation driven by a single yeast, especially when only *S. cerevisiae* is used.
