**10. Conclusions**

This review focused on studies concerning non-*Saccharomyces* and *Saccharomyces* non-*cerevisiae* yeasts, and their effect in solo, sequential, and co-fermentation with *S. cerevisiae* or other non-*Saccharomyces* yeasts, on the ethanol and glycerol content of wines. The application of large-scale sequential inoculations of yeas<sup>t</sup> in a commercial scale winery could be challenging during a busy harvest period, especially if the length of time varies between yeas<sup>t</sup> additions. There is a distinct lack of studies concerning the long-term effect of these yeasts on wine from aging on lees and in bottles, as well as the effect of high glycerol levels in sparkling wines on sensory characteristics. Further research should include the inoculum rate of the yeasts, aging ability of the wines on lees, aeration techniques including flow rate, and time before the sequential yeas<sup>t</sup> is added.

**Author Contributions:** B.K. conceived the idea, supervised the writing, contributed to the glycerol section and produced Table 2. N.N.I. contributed to the introduction and yeas<sup>t</sup> sections, and produced Table 1. R.L. wrote the alcohol section and contributed to other section within the paper. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research received no external funding.

**Acknowledgments:** The authors wish to thank Hannah Charnock, Brock University, St. Catharines, Ontario, Canada for designing the graphic abstract that accompanies this article using Biorender Software, (Toronto, Canada).

**Conflicts of Interest:** The authors declare no conflict of interest.
