The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermenta­tion. The present work analyzes its usefulness for traditional spar­kling wine making (base wine and cava). T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compa­red to that of Saccharomyces cerevisiae. Significant posi­tive correlations of foam parameters were found with the amounts of C4-C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols. The organoleptic quality of T. delbrueckii base wines was considered inap­propriate for cava making. While S. cerevisiae (alone or mixed with T. delbrueckii) completed the second fermen­tation to produce dry sparkling wines with high CO₂ pres­sure, T. delbrueckii alone did not complete this fermen­tation, leaving sweet wines with low CO₂ pressure. Death due to CO₂ pressure was much higher in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevi­siae on T. delbrueckii irrelevant. However, the organo­leptic quality of cava inoculated with mixtures of the two yeast species was better than that of wine inocula­ted exclusively with S. cerevisiae, and no deterioration in the quality of the foam was observed.