In winemaking. non-Saccharomyces yeast species contribute important organoleptic complexity. Current interest focuses on abundant and dominant strains characteristically present in the early phase of spontaneous alcoholic fermentations. Non-Saccharomyces species are particularly relevant in Port wine production such that the fermentation is prematurely stopped. https://www.markbroyard.com/great-pick-tablecraft-invertatop-squeeze-bottle-24-oz-translucent-12-pack-cheap-limited-save/