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Microbiologist specialized in food industries, I am involved in the world of microorganisms applied to fermented beverages and mainly in oenology and wines. From the selection of yeasts, to the development and marketing of biotechnology and oenological products, I am currently a product manager for wine bacteria in the Lallemand oenology division, the malolactic fermentation is a very qualitative step in the process of vinification, at least as much as the alcoholic fermentation, but is still very few invested. The selected bacteria offer new opportunities for winemaking process , for wine quality meeting the wineakers’s expectations and needs. We try to show these benefits and make the use of selected bacteria more recognized.