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===''Hanseniaspora''===
Wines fermented with a combination of ''M. pulcherrima'', ''H. uvarum'', ''S. cerevisiae'', and lactic acid bacteria, had a slightly lower ethanol percent, but a higher phenolic acid content and slightly better mouthfeel <ref name="Minnaar_2017">[http://www.jsaa.ac.za/index.php/sajev/article/view/1621 Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines. P.P. Minnaar, H.W. du Plessis, V. Paulsen, N. Ntushelo, N.P. Jolly, M. du Toit. 2017.]</ref>. ''Hanseniaspora osmophilia'' and ''H. valbyensis'' have been found to [https://theconversation.com/alcohol-brewed-from-trees-and-other-fermented-drinks-in-australias-indigenous-history-96127?utm_medium=amptwitter&utm_source=twitter dominate indigenously fermented cider gum sap in Australia, and have been found to tolerate up to 11% ABV and cold temperatures].
Some species of this genus cannot ferment maltose or maltotriose, which make up the majority of sugar in brewer's wort. For example, it was found that one strain each of the species ''H. vineae'' and ''H. valbyensis'' that were both isolated from kombucha could not ferment these complex sugars (including sucrose), but could ferment cellobiose. This is due to the lack of a maltose transporter and the enzyme maltase. As such, they have been proposed as being potentially useful in non-alcoholic beer fermentation. Additionally, these species were able to grow in 7◦ Plato wort with a range of IBU (50 IBU was the maximum IBU tested), indicating that IBU's don't impact the growth of these species. They also lacked the ability to produce phenols. ''H vineae'' was moderately flocculant, while ''H. valbyensis'' had poor flocculation, with the flocculation depending on the ''FLO'' gene and the presence of calcium in the wort (the same as ''Saccharomyces''). They produced much less higher alcohols (n-propanol, isobutanol, and isoamyl alcohol) than the WLP001 control yeast. ''H. vineae'' produced slightly more ethyl acetate than WLP001 (6 mg/L vs 4.05 mg/L), while ''H. valbyensis'' produced above threshold diacetyl (0.21 mg/L), however, due to the worty taste of the ''Hanseniaspora'' species which didn't highly attenuate the wort, the sensory differences were negligible <ref name="Bellut_2018">[http://www.mdpi.com/2311-5637/4/3/66 Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer. Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, David P. De Schutter, Luk Daenen, Kieran M. Lynch, Emanuele Zannini, and Elke K. Arendt. 2018. DOI: https://doi.org/10.3390/fermentation4030066.]</ref>.
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