In modern wine production, the use of commercial yeast and lactic acid bacteria starters allows the production process to be carried out in a controlled and repeatable manner. Consequently, there is a growing interest among wine producers in new starters based on indigenous grape strains. Therefore, cooperation between wine producers and scientists specializing in genetic, biochemical and microbiological identification and characteristic of wild grape strains typical for a region is necessary. the result of this cooperation should be the preparation of starter cultures, typical for the regional vineyard. Projects co-financed by the Polish state or the European Union should be helpful in the implementation of these activities.