Natural yeasts often provide interesting flavor and aroma compounds due to the impact of the environment and terroir. However, their inability to efficiently ferment under harsh conditions has inhibited their potential to be the sole pioneer within the winemaking concert. With technological advancements, these indigenous yeast species are often used as starter cultures to refine these strains with specific characteristics required by the fermentation industry. The domestication of sophisticated commercial Saccharomyces cerevisiae yeast strains allows for a more direct approach in selecting strains that possess innovative and useful properties while also guaranteeing the preservation of the genetic biodiversity of the wine producing area. The improvement of wine yeasts permits the process of yeast strain selection to remain an important and fundamental step of the winemaking process. The potential of a particular strain is highlighted in its ability to survive through fermentative conditions as well as successfully maintaining desirable post-fermentative flavors.