The most popular methodology to make red wine is through the combined use of  Saccharomyces cerevisiae  yeast and lactic acid bacteria, for alcoholic fermentation and malolactic fermentation respectively. This classic winemaking practice produces stable red wines from a microbiological point of view. This study aims to investigate a recent red winemaking biotechnology, which through the combined use of  Lachancea thermotolerans  and  Schizosaccharomyces pombe  is used as an alternative to the classic malolactic fermentation. In this new methodology,  Schizosaccharomyces  pombe  totally consumes malic acid, while  Lachancea thermotolerans  produces lactic acid, avoiding excessive deacidification of musts with low acidity in warm viticulture areas such as Spain. This new methodology has been reported to be a positive alternative to malolactic fermentation in low acidity wines, since it has the advantage to produce wines with a more fruity flavor, less acetic acid, less ethyl carbamate originators and less biogenic amines than the traditional wines produced via conventional fermentation techniques. The study focuses on unexplored facts related to this novel biotechnology such as color and anthocyanin profile.