## 4 Discussion
While scent intensity fell within the inner circumference in the PLSR model, intermediate correlations were established with 2-pyrimidine acetic acid (OA1), 2-phenylglycine (AA4) and trans-3-hexen-1-ol (A7), complexity, black fruit, red fruit and taste intensity (Figure 9). These results highlight the potential of using PLSR in combination with RGCCA to extract subtle information that could be ignored in an independent assessment. The results obtained in this work were in accordance with literature regarding the lower contents of isoamyl acetate, hexyl acetate and medium chain ethyl fatty acids as well as the higher contents of diethyl succinate found in _Sc-Td_ wines [32; 33]. _Sc-Td_ also favoured the production of some terpen such as linalool and geraniol, in agreement with previous findings [34]. The selected potential marker of _Sc-Td_ wines 3-ethoxy-1-propanol, has been described as a compound highly dependent on yeast strain and species, and it was also found in higher concentrations in the wines elaborated with _Td_ yeasts [35]. Three of the selected potential markers of _Sc-Td_ were esters (ethyl decanoate, methyl 4-decenoate and ethyl 2-methylpropanoate). The formation of esters during fermentation and their concentration relationships with the predominant yeast strains have been widely described in the literature [36]. These compounds are present at low concentrations in wine, often below the aroma threshold concentration, but make a strong contribution to the aroma of wine through synergistic interaction effects. In agreement with our findings, previous studies have reported increases in ethyl decanoate and ethyl 2-methylpropanoate in wines fermented with _Td_ yeasts and its contribution was related to the fruity character of wines [37; 38]. In addition, we found positive correlations between these esters and the sensory descriptors red fruit, complexity and black fruit in the PLSR model (SupplementaryFigure S4). Several esters not selected as potential markers of the fermentation strategy, such as ethyl 2-methylbutyrate and ethyl phenylacetate, were also found in significantly higher concentrations in rose wines fermented with _Sc-Td_ (Supplementary Table S3). The larger production capacity of _Td_ yeasts, a synergistic effect between _Td_ and _Sc_[39] or modifications in the nitrogen available for _Sc_ species due to _non-Sc_ yeasts activity could explain these results. Another volatile compound selected as a potential marker of the fermentation strategy was (E)-neroidoid, a sesquiterpene derived from famesyl pyrophosphate, which can be produced by _Td_ yeasts [40] and was found in significantly higher concentrations in the _Sc-Td_ fermented rose wines (Supplementary Table S3). In addition, several terpen such as geranyl ethyl ether, (Z)-\(\beta\)-farnesene, neroidlyl acetate, linalool and citronello were found in higher contents in these wines (Supplementary Table S3). The impact of terpen on the grape aroma typicity highlights the importance of the fermentation strategy and the yeasts selected for winemaking to obtain wines with specific sensory characteristics. The selected potential marker 1-dodecanol has pleasant flowery descriptors at low concentrations, but it may give unpleasant aromas to the wine at high concentrations [41]. In our study this compound displayed slightly positive correlations with red fruit, complexity and black fruit. (E,E)-farnesol, which was selected as a potential marker of _Sc_ wines is a isoprenoid alcohol with lemon descriptors [42]. This compound was found to be slightly related to the citrus fruit descriptor in the PLSR, although in the integrative approach fell within the inner circumference. The selected potential marker mannitol is a polyol mainly present in high-quality full bodied wines [43], although no important correlations of this metabolite and sensory descriptors were observed. Interactions between grapes and yeasts were found, and in general, the wines fermented with _Sc-Td_ had lower fruity descriptors in agreement with literature [26; 44].