## 4 Conclusions
In addition to fermentation dynamics and immediate wine quality, further studies should also examine the genetic identification of the yeast isolated thought the vinicification, wine protein stabilization, and potassium acid tartrate (potassium bitartrate) stabilization during storage to build on the findings of this study. The following supporting information can be downloaded at [[https://www.mdpi.com/article/10.3390/app15084196/s1](https://www.mdpi.com/article/10.3390/app15084196/s1)]([https://www.mdpi.com/article/10.3390/app15084196/s1](https://www.mdpi.com/article/10.3390/app15084196/s1)), Table S1: Loadings obtained from the data matrix of major volatile compounds quantified by GC-FID and used as chemical variables to build the Principal Component Analysis of wines. Table S2: Loadings obtained from the data matrix of minor volatile compounds quantified by SBSE-GC-MSD and used as chemical variables to build the Principal Component Analysis of wines. Conceptualization, J.M. and J.M.-G.; methodology, J.M. ; software, R.M.-C. and F.S.-S.; formal analysis, R.M.-C.; investigation, [PERSON], [PERSON]-G., R.M.-C. and [PERSON]-S.; resources, J.M. and J.M.-G.; writing--original draft preparation, [PERSON] and R.M.-C.; writing--review and editing, J.M.-G.; visualization, R.M.-C. and J.M. ; supervision, J.M., J.M.-G. and J.M.A.-G.; funding acquisition: J.M. All authors have read and agreed to the published version of the manuscript. This research was funded by the Junta Andalucia (Spain) through the projects Consejeria de Econmia, Conocimiento, Empresas y Universidad: PAIDI 2020: Projects of collaborative interest in the field of Innovation Ecosystems of the International Centers of Excellence (ceiA3). Grant number PYC20 RE 068 UCO. Project name: \"Relationship of grape quality, its yeast microbiota and wine quality with the viticultural terroir\". Consejeria de Agricultura, Ganaderia, Pesca y Desarrollo Sostenible. JA-CAPDR: Ayudas a la creacion y el funcionamiento de grupos operativos de la Asociacion Europea de Innovacion (AEI) en materia de productividad y sostenibilidad agricolas. Line 1: Operacion 16.1.2. Ayudas al funcionamiento de los grupos operativos de la AEI en materia de productividad y sostenibilidad agricola. Grant number GOPG-CO-23-0007 INNOFINO. Project name: \"Implementacion de practicas innovadoras para reduccion de grado alcoholic vios tipo Fino Andaluces, preservando la calidad del vino\". **Institutional Review Board Statement:** The Andalusian legislation (BOJA 34, 16 February 2024) establishes ethical review procedures exclusively for biomedical or otherwise invasive research involving human subjects. This study, which was voluntary, anonymous, and did not require wine ingestion, involved only sensory preference assessments--color, odor, and taste--through anonymous questionnaires. No personal data was collected, and there was no physical or psychological intervention. Therefore, the study does not fall under the scope of these regulatory requirements. **Informed Consent Statement:** All tasters were informed that the aim of the anonymous survey was to identify wines with the best sensory attributes, and that participation implied consent to data processing in accordance with data protection regulations. **Data Availability Statement:** The original contributions presented in this study are included in the article. Further inquiries can be directed to the corresponding author. **Acknowledgments:** Special thanks to the [PERSON], from the AEB Group, for their assistance. **Conflicts of Interest:** Author [PERSON] was employed by the company AEB Iberica. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.