Yeasts outside of the genus Saccharomyces have long been associated with spoilage in wine, but recent research has confirmed the potential positive role some non-Saccharomyces species may play during wine production. This session will present a review of this topic by Dr. James Osborne of Oregon State University including the impact this yeast may have on wine and how winemaking conditions and practices influence their populations. This will be followed by a Q&A panel with winemakers actively incorporating a consideration of these microorganisms in their winemaking, whether intentionally inoculating with select species or working with ambient microbial populations.