## 3 Results
### Sensory Impact  
We performed a PCA analysis based on the Odor Active Value (OAV) of each volatile compound to better visualize the diversity in the volatile compounds of the wine aroma that was produced using different inoculation schemes (Figure 3). The PCA analysis distinguished clearly four modalities; the wines that were fermented with the pure cultures of the two _S. cerevisiae_ strains, the wines that were fermented with the mixed cultures of Sc1 with the _S. pastorianus_ strain, and the wines that were fermented with mixed cultures of Sc2 with the _S. pastorianus_ strain. The wines that were inoculated with the _S. cerevisiae_ strain Sc2, in the pure or mixed cultures, were clearly loaded positively on the PC1 and connected mainly to the higher thiols levels, while the wines that were fermented by the presence of the Sc1 strain were located to the negative side of PC1, indicating lower thiols production by this strain in comparison with Sc2. Figure 2: Interaction plot of means of aromatic compounds versus inoculation mode for _S. cerevisiae_ strains Sc1 and Sc2. The compounds belonged to the group of: (**A**) Higher alcohols, (**B**) Esters, and (**C**) Thiols. The inoculation mode concerned the pure cultures of Sc1 and Sc2 and the mixed cultures of the two _S. cerevisiae_ strains Sc1 and Sc2 with the _S. pastorisium_s strain Sp2 under different inoculation ratio Sp2/Sc strains (70%–30%, 80%–20%, 90%–10%, 95%–5% and 99%–1%). Error bars indicate the standard error of the mean values. As the effect of the _S. cerevisiae_ strain that was used for each fermentation was clear and evident, we further performed the sensory evaluation to find any possible differences between the wines that were fermented with the same _S. cerevisiae_ strain and Sp2 but under different inoculation schemes (Supplementary Figure S1). For the strain combination Sc1 and Sp2, the produced Sauvignon blanc wines that presented an overall better sensory profile, characterized by higher complexity, balance, tropical fruit aromas and aromatic intensity, were the ones that were fermented with the ratio Sp2 95%-Sc1 5% in comparison to the other inoculation ratios that were tested (Figure S1A). When the Sauvignon blanc must was inoculated with the mixed cultures of Sp2 and Sc2, the fermentation scheme that achieved the preferred sensory profile was when Sp2 was co-inoculated at 70% with Sc2 30%. Under this inoculation scheme, the produced wines were more floral, fruity and complex (Figure S1B). The PCA which was derived from the sensory descriptive analysis of the wines was used to reveal the diversity among the _Saccharomyces_-inoculated strains (Sc1, Sc2 and Sp2) and to individuate the specific attributed sensory wine characteristics within the inoculation scheme (Figure 4). The biplot of the sensory descriptors that were evaluated (Aroma intensity, Citrus, Floral, Tropical fruits, Vegetal/Herbaceous, Reduction, Balance and Complexity) revealed the expected diversity of the produced wines fermented under various fermentation schemes and the impact of each yeast strain. The sensory descriptors that correlate to the wine's overall quality such as Global Mark, Balance and Complexity are closely presented and distinguishable by two fermentation schemes; Sp2 95%-Sc2 5% and Sp2 70%-Sc2 30%, where the second one was evaluated with higher rate by the sensory panel. The wine that was fermented by the monoculture of the Sc2 strain was also positioned on the upper right quadrant by virtue of wines characterized by Tropical fruits aromas and Aromatic intensity. The majority of the fermentation schemes with the Sc1 strain, either in monoculture or in mixed cultures, were present on the left side of the biplot. The upper-left quadrant includes the fermentation schemes that resulted in wines with mainly negative attributes such as the Reduction and Vegetal notes. Finally, the lower-right biplot gathered the fermentation schemes that grouped the more floral wines, where both Sc1 and Sc2 strains were present in the mixed inoculation cultures.