## 1 Introduction  
Wine quality depends on the inherent characteristics of the grape varieties, the pedoclimatic environment, the agricultural and winemaking practices as well as their interaction [1; 2; 3; 4; 5; 6; 7; 8]. The outcome of the fine balance between these factors is the production of wines with varietal typicity expressing the unique character of each region. This is also the case of Sauvignon Blanc, a variety that is among the most preferred for the production of aromatic white wines. Sauvignon Blanc wines are characterized by a very wide palette of aromas and flavors. Among the most distinctive ones are graprefruit, passion fruit and box tree notes, the occurrence of which has been attributed mainly to the presence of aromatic volatile thiols, namely 3-mercaptoethanol-1-ol, 3-mercaptoethanol acetate and 4-mercapto-4-methylpentan-2-one, respectively [9; 10; 11]. Especially regarding the first two, their presence and concomitantly, the intensity of the respective aromas seems to be largely dependent upon the yeast strain carrying out alcoholic fermentation [12; 13; 14].  
In recent years, two additional factors have emerged that demanded specific attention and proper adjustment of the winemaking practices, namely the modification of the climatic conditions and consumer preferences [15; 16; 17]. The first resulted in a series of effects on vine phenology and grape ripening, which significantly affected the microbial ecology of the must and ultimately yeast metabolism and alcoholic fermentation [15]. At the same time, a consumer trend towards increased aromatic complexity and modified varietal typicity has also been noted [16; 17]. Research has initially addressed this demand through the use of non-_Saccharomyces_ yeasts in combination with _S. cerevisiae_. However, such coexistence is not always feasible due to the antagonistic relationship that may develop [12; 18; 19; 20; 21; 22; 23; 24; 25; 26]. Interestingly, such an issue has not yet been reported when strains within the _Saccharomyces_ sensu stricto group are combined.  
_Saccharomyces_ and _S. bayanus_ are interesting alternatives that have been successfully employed to modulate Sauvignon Blanc typicity [27]. More specifically, the wines fermented with _S. pastorianus_ monoculture contained less acetic and malic acids, while those fermented with the coculture of _S. pastorianus_ and _S. bayanus_, at a ratio of 70/30 (\(w/w\)), were characterized by higher citrus fruit notes, compared to the wines fermented with _S. cerevisiae_. In addition, the significance of the inoculation ratio between _S. pastorianus_ and _S. cerevisiae_ was also recently highlighted [28]. A series of inoculation ratios were assessed and each of them significantly affected the enological properties and the aroma profile of the produced Sauvignon Blanc wines. Therefore, the aim of the present study was to further assess the effect of the inoculation ratio between _S. pastorianus_ and _S. bayanus_ on the enological properties and aroma profile of Sauvignon Blanc wines. For that purpose, five different inoculation ratios were employed for alcoholic fermentation and the resulting wines were thoroughly assessed from a chemical and organoleptic perspective.