Torulaspora delbrueckii, once considered a contaminant yeast in wines, is now one of the most well studied non-Saccharomyces yeasts with well documented use in the production of beer and wine . T. delbrueckii strains have been considered for use in the production of low alcohol beers by Canonico, et al. , who screened 28 strains and observed generally low ethanol production. There has also been extensive research on the use of T. delbrueckii to introduce complexity and desirable aromas and flavours to beer and wine . Michel, et al. screened 10 T. delbrueckii strains and identified one strain that produced beer with a desirable fruity flavour, while two other strains showed potential for use in bio-flavouring in the pre-fermentation of beer. These two strains were unable to utilise maltose and showed minimal consumption of amino acids and limited ethanol production, but produced a rich fruity flavour, suggesting they could be used in low-alcohol beer production or pre-fermentation of wort prior to completing fermentation with Saccharomyces yeast. Tataridis, et al. observed wines fermented with T. delbrueckii scored higher in aroma, complexity and fruit descriptors when compared to S. cerevisiae-fermented wines, as judged by a panel of experienced oenologists. These features correlated with higher production of 2-phenyl ethanol, responsible for rose-like aromas .