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Non- Saccharomyces yeasts have increasingly been used in vinification recently. This is particularly true of Torulaspora delbrueckii and Metschnikowia pulcherrima, which are inoculated before S. cerevisiae , to complete a sequential alcoholic fermentation. This paper aims to study the effects of these two non- Saccharomyces yeasts on malolactic fermentation (MLF) carried out by two strains of Oenococcus oeni , under cellar conditions. Oenological parameters, and volatile and phenolic compounds were analysed in wines. The wines were tasted, and the microorganisms identified. In general, non- Saccharomyces created more MLF friendly conditions, largely because of lower concentrations of SO 2 and medium chain fatty acids. The most favourable results were observed in wines inoculated with T. delbrueckii , that seemed to promote the development of O. oeni and improve MLF performance. • Effect of two non- Saccharomyces on MLF in white and red winemaking was evaluated. • MLF was faster in most of the wines inoculated with non- Saccharomyces. • SO 2 and MCFA concentrations were lower when non- Saccharomyces were used. • The fastest MLF was observed in white wines inoculated with T. delbrueckii. • T. delbrueckii enhanced the diversity of O. oeni strains in red wines. [ABSTRACT FROM AUTHOR]