Practices for protection and yeast nutrition are core matters to ensure the alcoholic fermentation safety as well as for optimizing the quality and sensorial typology of wines. Quite apart from a mere fermentation achievement, nutritional choices may deeply transform and are liable to affect the yeast metabolism of aroma revelation whether fermentary or varietal. This decision-making tool takes into account the current kowledge about those complex mechanisms so as to propose the optimal protectors from a qualitative point of view as well as when considering adding steps and/or according to the nature of the used products.