The multi-disciplinary and unifying ALIVE project brings together 3 teams with recognised expertise in microbiology/physicochemistry of wine (UMR PAM), microbiology/biochemistry of cheese (URTAL) and sensoriality (CSGA). It aims to meet one of the major challenges of the cheese and wine sectors, as well as a strong societal demand: the valorisation and promotion of natural biodiversity within these two production sectors. The main objectives of this project are to study the impact of the use of native leavens in the process of making cheeses and wines on the quality of the products, their sensory diversity and to study the biotic and abiotic factors allowing control in the use of native leavens. The microbiological and metabolic characterisation of fermented products will determine the nature of the microbial consortia present in the leavens and the impact of the preparation conditions of these leavens on the nature of the microbiota. The use of these leavens for the production of products (wines, cheeses) will be evaluated from a microbiological point of view, from a chemical composition point of view (volatile and non-volatile) and from a sensory point of view by comparing this product with those derived from technical routes using an indigenous microflora without prior selection or a selected exogenous microflora.