During the 2008 vintage, four pilot fermentations in 30,000-l vats were conducted with J4 and J5 candidates as starter strains. Kinetics fermentation behavior was checked by four daily temperature and sugar content measurements all through the scaling phases. Average sugar content consumption slopes for the two strains in the last scale phase (25,000 l) is represented in Fig. 3. Fermentation kinetics for J4 and J5 were better than that obtained for commercial C2 reference strain. Other interesting oenological parameters were determined at the end of fermentations. Since J4 and J5 strains were previously selected from spontaneous fermentations, data of a spontaneous fermentation are shown as well (Table 3). The J4 and J5 strains obtained similar values for oenological parameters. The J4 strain reached the highest alcoholic grade at the end of fermentation.