); p22 [EMAIL_ADDRESS] ([PERSON]-G.); m2 [EMAIL_ADDRESS] ([PERSON]-M.); [EMAIL_ADDRESS] ([PERSON]); b62 mogaj@ucos ([PERSON]-G.)  
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1 Department of Agricultural Chemistry, Edaphology and Microbiology, Agyfop Campus of International Excellence CeiA3, University of Cordoba, 14014 Cordoba, Spain; b12 [EMAIL_ADDRESS] ([PERSON]-[PERSON]); b82 [EMAIL_ADDRESS] ([PERSON]-J. ); p22 [EMAIL_ADDRESS] ([PERSON]-G.); m2 [EMAIL_ADDRESS] ([PERSON]-M.); [EMAIL_ADDRESS] ([PERSON]); b62 mogaj@ucos ([PERSON]-G.)  
[PERSON]  
1 Department of Agricultural Chemistry, Edaphology and Microbiology, Agyfop Campus of International Excellence CeiA3, University of Cordoba, 14014 Cordoba, Spain; b12 [EMAIL_ADDRESS] ([PERSON]-P.); b82 [EMAIL_ADDRESS] ([PERSON]-[PERSON]); p22 [EMAIL_ADDRESS] ([PERSON]-G.); m2 [EMAIL_ADDRESS] ([PERSON]-M.); [EMAIL_ADDRESS] ([PERSON]); b62 mogaj@ucos ([PERSON]-G.)  
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1 Department of Agricultural Chemistry, Edaphology and Microbiology, Agyfop Campus of International Excellence CeiA3, University of Cordoba, 14014 Cordoba, Spain; b12 capa@uco. sulfur dioxide, and tend to disappear because of the high ethanol concentration produced during alcoholic fermentation [3]. In recent years, non-_Saccharomyces_ yeasts have gained popularity among winemakers and the scientific community because of their metabolism, particularly their enzymatic potential, which allows wines with a more complex sensory profile to be obtained through controlled inoculation of these yeasts. Its industrial use is mostly for winemaking in the active dry yeast (ADY) format, being Christian Hansen, Lallemand, and Enartis, the companies with the largest supply of non-_Saccharomyces_ yeast products [4]. Some species are _HanseniSpora uvarum_, _Lachancea thermotolerans_, _Metschnikowia pulcherrina_, _Pichia kluyveri_, or _Torulaspora delbruveckii_, which are generally used with _S. cerevisiae_ to improve wine aroma, lactic acid production, antifungal activity or to reduce the ethanol content of wine or other products obtained by alcoholic fermentation such as beer, mead, or cider [1; 5; 6; 7; 8]. Sequential fermentation or co-inoculation with _S. cerevisiae_ are the most common strategies in winemaking because of the lower fermentative power of non-_Saccharomyces_, which are usually unable to consume all the available sugar in grape must [5; 6]  
_Wickerhamomyces anomalous_ is a non-_Saccharomyces_ yeast found in numerous environments, such as grapes, vineyards, tree exudates, and insects [1; 2]. It is associated with esters production, mainly ethyl acetate, which could contribute to floral and fruity notes in wine, and by its ability to tolerate extreme environmental conditions such as oxidative and osmotic stress [9; 10]. It is reported that _W. anomalous_ is a good producer of relevant enzymes, such as \(\beta\)-glucosidase, and its impact in winemaking has been tested in Airen, Cabernet Sauvignon, or Verdejo must varieties, among others, increasing the complexity of the final wines [1; 2; 11]; however, it is a yeast with a variable ethanol tolerance range, depending on the strain, which may affect its viability under certain conditions [2]. Recently, _W. anomalous_ strains have been isolated from biologically aged wines in the Jerez-Xeres-Sherry and Montilla-Moriles wine-growing regions [12; 13]. This environment is characterized by low availability of nitrogen sources and fermentable carbon and a high ethanol concentration above 15% (\(v/v\)). Although the impact of _W. anomalous_ in biological aging has not been explored yet, the strains isolated in Jerez-Xeres-Sherry show high tolerance to ethanol (up to 16%, \(v/v\)) [14]. This feature could allow them to complete an alcoholic fermentation of grape must on their own, which could be of potential interest in the enological field. In the Montilla-Moriles protected designation of origin (P.D.O.) region, Pedro Ximenez is the most common grape variety and is characterized as a low-aromatic variety, usually used in the production of biological aged wines [15; 16].