“…Nevertheless, for practical reasons, the yeasts that can cause problems are usually considered spoilage microorganisms, even if they also have properties that can beneficially modify the sensory quality of the wine. The most frequently occurring yeasts with (at least occasional) wine spoilage effects belong to the species Brettanomyces bruxellensis (Dekkera bruxellensis) [ 16 , 17 ], Zygosaccharomyces bailii ( Saccharomyces bailiii ), Z. rouxii ( Saccharomyces rouxii , Saccharomyces osmophilus ), hybrids/chimeras of various Zygosaccharomyces species (e.g., [ 18 , 19 , 20 , 21 , 22 ]), Candida lactis-condensi ( Torula lactis-condensi , Torulopsis lactis-condensi , Starmerella lactis-condensi ) [ 23 ], Candida zemplinina ( Saccharomyces bacillaris , Torulopsis bacillaris , Starmerella bacillaris ) [ 10 , 23 , 24 ], Hanseniaspora osmophila ( Kloeckeraspora osmophila , Kloeckera corticis ) [ 25 ], Pichia anomala ( Candida pelliculosa , Hansenula anomala ) [ 26 ], Pichia membranifaciens ( Candida valida ) [ 27 , 28 , 29 ], Rhodotorula mucilaginosa [ 30 ], Saccharomycodes ludwigii [ 31 , 32 ], Kregervanrija fluxuum ( Pichia fluxorum ) [ 29 ] and Candida apicola [ 12 ]. Several of these species are osmotolerant or even osmophilic (e.g., [ 6 , 24 , 33 , 34 , 35 ]) and pose a threat to the stability of aging sweetened wines and wines containing higher levels of residual sugar, as well as to other high-sugar beverages, fruit juice concentrates, sugar confectionery products, honey, dried fruit and jams (e.g., [ 36 , 37 , 38 , 39 ,…”