This study examines the impact of Levulia Alcomeno yeast (AEB) on Cabernet Franc wine quality. Levulia Alcomeno is a non-Saccharomyces yeast strain (K. thermotolerans) which can promote acid formation and decrease acidity during early stages of fermentation. Cabernet Franc grapes were divided into two T Bins, one of which received Levulia Alcomeno and the other did not. Both T Bins underwent a 7 day cold soak. Afterwards, the control was inoculated with FX-10, and both T Bins were fermented identically. Roughly halfway through fermentation, the Levulia treatment received FX-10 as well in order to ensure complete fermentation. All other treatments between wines were identical. Chemistry was not altered during cold soak. Fermentation kinetics were very similar between treatments. Levulia Alcomeno wine saw increased TA, lactic acid, and volatile acidity. However, this wine also had higher pH. The Levulia Alcomeno wine had higher levels of ethyl acetate and isobutanol, and slightly lower levels of amyl alcohol and isoamyl alcohol. Color was not very different between treatments. The wines were not determined to be significantly different via triangle testing. Of those who answered the triangle test correctly, they preferred the control wine, and there may have been a nondescript off flavor in the Levulia wine. For the descriptive analysis, there were no strong trends for the descriptors used in this study. The descriptive data suggests that there may have been some glass-to-glass variation, possibly due to biases from tasting order. Drawing sensory results is thus difficult. Levulia Alcomeno is recommended to be used in conjunction with Fermol yeasts, which may have impacted results. In the future, more studies should be performed on this yeast in conjunction with AEB Fermol yeasts.