During winemaking fermentation, the main sources of assimilable nitrogen for yeasts in grape musts are ammonium and free amino acids; however, secondary sources such as oligopeptides are also important contributors to the nitrogen supply. Saccharomyces cerevisiae contains different peptide transporters: Ptr2 and Dal5, specific to di- and tri-peptides, whereas the Oligopeptide transport (OPT) family members import tetra- and pentapeptides (1). Furthermore, Fungal Oligopeptide Transporters (FOT) are a novel family of oligopeptide transporters found in fungi. In S. cerevisiae, at least 3 genes (FOT1, FOT2 and FOT3) are found mainly in wine strains as a result of a horizontal gene transfer from the yeast Torulaspora microellipsoides, which contains FOTX and FOT2Tm in tandem as well as the FOTY gene outside the donated region to S. cerevisiae (2). In the S. cerevisiae commercial wine strain EC1118, Fot1 and Fot2 are responsible for a broader range of oligopeptide utilization, which leads to a better fermentation efficiency and cell viability and the production of positive organoleptic compounds in wine when compared to the Fot-knockout strain counterparts (2, 3). These results evidenced the adaptive advantage conferred by Fot on S. cerevisiae within the wine environment. Despite the importance of oligopeptides on yeast metabolism during fermentation, their role has long been underestimated. In our recent work, we have characterized oligopeptide transport in S. cerevisiae. Since Fot family members display a high sequence identity, from 90% to 98% at gene level (2), we have explored the oligopeptide transport specificity of each Fot member using Biolog phenotype microarrays (4). For this purpose, we have constructed S. cerevisiae strains containing each different Fot as the sole oligopeptide transporter using CRISPR/Cas9 system. Strains expressing single FOT genes had different profiles of peptide consumption, indicating the diversity in Fot substrate specificities. Considering the high sequence identity, this result indicated that sequence divergence among Fot can be crucial for transport activity. In a second step of this project, we have evaluated the effect of peptide addition on fermentation kinetics and aroma production in oenological conditions with a large pool of commercial yeasts (5). We have compared the effect of a “classic” assimilable nitrogen addition (ammonium + amino acids) to the addition of digested serum albumin bovine (BSA); these fermentations were performed in both white and red musts, screening 18 S. cerevisiae commercial strains. We showed that peptide addition enhances fermentation kinetics and leads to specific changes in the aroma production. This work highlights the importance of peptides in alcoholic fermentation and the oligopeptide transport diversity, providing a novel frame for nitrogen management in oenological fermentation.