Methods for the improvement of organoleptic properties of must， non-fermented and fermented beverages

There is a provided process for the improvement of the organoleptic properties of must， non fermented and fermented beverages. The vines are treated before harvesting grapes with a yeast composition to balance sugar and phenolic maturity in the grapes. The grapes are harvested and processed to produce must non-fermented and fermented beverages having improved organoleptic properties. There is also provided must， non-fermented and fermented beverages having improved organoleptic properties obtained by she process described above.