The recent developments in fermentation techniques through the use of sequential inoculation non-Saccharomyces/ Saccharomyces sp. yeasts showed the interest of expanding the aromatic range of dry white and rosé wines. Candida pyralidae a predominantly oxidative type of yeast has been studied. The wines produced with Candida pyralidae display very fruity characteristics and characterised by high levels of fatty acid esters. Further developments will involve the research of adequate conditions for the industrial production of Candida pyralidae in the form of cream yeast or LSA, prior to its commercial release with winemakers.