“…Indeed, IDYB characteristics are highly variable and depend on different factors. In addition to the techniques used for inactivation, the yeast strain employed, the culture conditions ( Guilloux-Benatier and Chassagne, 2003 ) and the growth stage have a marked effect on IDYB composition ( López-Solís et al, 2017 ; Pozo-Bayón et al, 2009a ). Thus, based on the oenological objective, winemakers can choose from a wide variety of commercial IDYB, provided by different companies under various brand names.…”