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Nowadays, mainly pure selected cultures of wine yeasts are used in winemaking, which led to a significant improvement of the wine technology, because of the multiple benefits: ability to a quick and effective fermentation of grape juice or must with high sugar concentration; tolerance to high levels of ethanol and SO2; resistibility to high temperatures during fermentation. The increasing usage of trade produced selected yeasts for winemaking really lead to a lost of the natural and regional populations of yeasts.