White wines produced by some cryotolerant strains of Saccharomyces cerevisiae are more resistant to malolactic fermentation than those produced by normal strains : e.g. for two months of storage, the wines, inoculated with Leuconostoc oenos or Lactobacillus plantarum, were fully stabilized with levels of 51-65 mg total SO2/l and 5.70-5.75 g titratable acidity/l. The use of these yeasts in wine-making can decrease the quantities of sulfites added to stabilize wines.