**4. Conclusions**

The utilization of wine starters containing non-*Saccharomyces* yeasts in association with *S. cerevisiae* represents a valid tool for the achievement of different oenological objectives. Non-*Saccharomyces* yeasts modify the chemical-analytical profile of wines and through their impact on taste descriptors they may be utilized to modulate wine sensory properties. Accordingly, wines inoculated with non-*Saccharomyces*/*Saccharomyces* mixed starters presented a significant differentiation in the chemical-analytical composition, astringency, dryness perception and intensity of color. In particular, while the association *P. fermentans*/*S. cerevisiae* resulted in a more astringent wine, *T. delbrueckii*/*S. cerevisiae* emerged as the less astringent. Moreover, all associations exerted a positive effect on color intensity and wine produced by *S. bacillaris*/*S.cerevisiae* obtained the highest score. These last results also sugges<sup>t</sup> the utilization of non-*Saccharomyces*/*S.cerevisiae* mixed starters for the managemen<sup>t</sup> of Sangiovese color stability.

**Author Contributions:** Conceptualization, P.D., M.C., I.M., L.L.; methodology, P.D., M.C., I.M., L.L.; investigation, P.D., M.C., I.M., L.L., C.R., A.B.B.; formal analysis, L.L., C.R., A.B.B.; writing—original draft preparation, P.D., I.M.; writing—review and editing, all authors. All authors have read and agreed to the published version of the manuscript.

**Funding:** This study was part of a research project funded by the Italian Ministry of Economic Development and Consorzio Tuscania, Florence, Italy (http://www.ricercatuscania.it).

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