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The world market for wine, which presently exceeds 29 billion litres and represents hundreds of thousands of products contributed by over 34 countries, produces a global annual surplus exceeding five billion litres (swiegers et al. 2005). This widening gap between wine production and consumption is intensifying competition and causing wine producers to innovate and create new ways to differentiate their wines in the ever more crowded global marketplace. Numerous tools and techniques (for example, grape cultivars and their management, must processing ,fermentation yeast and conditions, secondary fermentations, wood treatment, and wine maturation and packaging) are available, or being developed, that can be applied across the process from vineyard to the bottle. Among them, the choice of fermentation yeast offers considerable potential, although this still remains a largely unexploited resource (Henschke 1997; Herad 1999; Lambrechts and Pretorius 2000; Howell et al. 2005)
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