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Nitrogen content of grape musts strongly impacts on fermentation performance and wine metabolite production. As nitrogen is a limiting nutrient in most grape musts, nitrogen supplementation is a common practice that ensures yeast growth during fermentation. However, preferred nitrogen sources -as ammonium- repress the genes related to alternative nitrogen sources consumption, usually involved in aromatic compounds production. Here, we describe the effect of high ammonium doses in Saccharomyces cerevisiae fermentation performance and wine properties, and how it is affected by yeast co-inoculation in mixed (S. cerevisiae + Torulaspora delbrueckii) fermentations. In addition, an RNA-seq analysis allowed us to study the S. cerevisiae transcriptional response to ammonium nutrition and yeast interaction, demonstrating that T. delbrueckii presence affects the global S. cerevisiae transcriptional response, reducing ammonium effects at both phenotypic -fermentation kinetics and metabolite production- and transcriptional levels, under experimental conditions., Ministerio de Economia, Industria y Competitividad. Centro para el Desarrollo Tecnológico Industrial (CDTI), Fundación para el Conocimiento madri+d/Universidad Rey Juan Carlos, Universidad Complutense de Madrid, Hessen State Ministry of Higher Education, Research and the Arts, Federation of European Microbiological Societies(FEMS), Agrovin S.A, Fundação para a Ciência e Tecnologia to Biosystems and Integrative Sciences Institute (BioISI), Depto. de Genética, Fisiología y Microbiología, Fac. de Ciencias Biológicas, TRUE, pub