Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

► Candida zemplinina is a strong producer of terpenes and lactones. ► Different interactions exist between the co-cultures studied. ► A synergistic effect on aromatic compound is observed in co-culture Metschnikowia pulcherrima/Saccharomyces cerevisiae. ► Our results suggest a negative interaction between C. zemplinina and S. cerevisiae. ► Terpenes and lactones concentrations are lower in Candida/Saccharomyces co-culture compared to both mono-cultures.