## 3 Results & Discussion
### Sensory Analysis  
The results of sensory analysis did not show any significant differences concerning color intensity, indicating that the judges could not perceive any differences in color intensity among the pivot (control wine fermented with the commercial _S. cerevisiae_ strain) and the rest of the samples (Figure 7). The results are in agreement with the results obtained for low molecular weight phenolic compounds and absorption at 420 nm (data not shown), with no statistically important differences observed among the samples. Moreover, in line with the results regarding VA, the Sa and Sb wines were clearly judged as less vineary and oxidized, since the negative frequencies for these attributes were higher than the positives. The same wines were also judged as less reductive than the pivot, probably due to lower production of volatile sulfurous compounds [58]. Further investigation in this group of  
Figure 6: % Concentrations of the most important groups of volatile compounds: (**a**) higher alcohols, (**b**) ketones, (**c**) fatty acids and (**d**) esters. The ‘com’, ‘Sa’ and ‘Sb’ correspond to fermentations carried out with the commercial, Sa and Sb strains, respectively. Values followed by different letters in each column indicate significant differences (\(p<0.05\)) among different samples.  
volatile compounds is needed to support this assumption. Regarding floral attributes, the positive frequencies for the Sb strain were higher than the negative, indicating this wine was clearly judged as more floral than the pivot, while for the commercial strain, positive and negative frequencies were equal, showing similar floral notes with the pivot. These results are in line with the results obtained by GC-MS analysis regarding the contents of higher alcohols and ketones that are responsible for the floral and green aromas [4,59]. Wines fermented with the Sa strain were also characterized as more fruity than the pivot, probably due to the higher production of esters (Figure 7). Surprisingly, Sb wines were also characterized as more fruity even though their ester content was lower than that of the pivot, highlighting the importance of wine matrix in the perception of unique aromas. In addition, the overall aroma of the samples was judged as more pleasant than that of the pivot. Moreover, for wines fermented with the Sa and Sb strains, the positive frequencies for acidity were higher than the negatives. This was expected for the Sb wines due to the higher TA and lower pH, but not for Sa. The higher acidity rating of the Sa wine could be attributed to the lower concentration of residual sugars compared with the control, since they could also affect the perception of acidity [60]. The higher concentration of residual sugars in control samples probably affected the mouthfeel perception as well, since pivot was characterized as poorer than Sb and similar to Sa based on this attribute. The lower concentration of asparagine observed in Sb samples could also be another possible explanation for the observed lower ratings of mouthfeel, since this amino acid is positively related with mannoprotein production in wine [61]. Further investigation into mannoprotein production from the three strains is necessary to support this assumption.  
Figure 7: Vivot organoleptic analysis for samples fermented with (**a**) Sa strain and 150 mg/L initial YAN, (**b**) Sb strain and 150 mg/L initial YAN, (**c**) Sa strain and 250 mg/L initial YAN and (**d**) Sb strain and 250 mg/L YAN.