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The present study aimed to evaluate the fermentation of Chardonnay must using two different <jats:italic>Saccharomyces cerevisiae<\/jats:italic> yeasts, either alone (from commercial brands A and B) or in combination with <jats:italic>Torulaspora delbrueckii<\/jats:italic> (ScA\u00a0+\u00a0Td and ScB\u00a0+\u00a0Td, respectively), as well as the addition of bentonite to the fermentation with ScA (ScA\u00a0+\u00a0Ben), to investigate their impact on aroma formation in sparkling base wine. Enological parameters, volatile composition, and sensory profile were evaluated. The results showed notable differences in total sulfur dioxide and volatile acidity among the <jats:italic>S. cerevisiae<\/jats:italic> strains. Moreover, the esters ethyl acetate, isoamyl acetate, hexyl acetate, and phenethyl acetate showed significant differences among treatments. Esters are recognized for their contribution to fruity and floral aromas, making them an essential part of the aromatic profile of wines. The descriptive analysis revealed that ScB\u00a0+\u00a0Td had the highest intensity of floral and tropical fruit notes, as well as aromatic clarity. The use of bentonite did not affect the aromatic composition or sensory profile of the wine. Therefore, the co\u2010inoculation of <jats:italic>S. cerevisiae<\/jats:italic> with <jats:italic>T. delbrueckii<\/jats:italic> can lead to a base wine with a higher intensity of important volatile compounds and sensory attributes, providing an important alternative to produce winery products with a more complex aroma profile.<\/jats:p>","DOI":"10.1002\/bab.2524","type":"journal-article","created":{"date-parts":[[2023,10,17]],"date-time":"2023-10-17T06:44:38Z","timestamp":1697525078000},"page":"96-109","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Strategies on aroma formation in Chardonnay sparkling base wine: Different <i>Saccharomyces cerevisiae<\/i> strains, co\u2010inoculation with <i>Torulaspora delbrueckii<\/i> and utilization of bentonite"],"prefix":"10.1002","volume":"71","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7029-281X","authenticated-orcid":false,"given":"Lilian Raquel","family":"Hickert","sequence":"first","affiliation":[{"name":"Life and Environmental Area State University of Rio Grande do Sul  Porto Alegre Rio Grande do Sul Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Andressa","family":"Cattani","sequence":"additional","affiliation":[{"name":"Life and Environmental Area State University of Rio Grande do Sul  Porto Alegre Rio Grande do Sul Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Luciano","family":"Manfroi","sequence":"additional","affiliation":[{"name":"Federal Institute of Education Science and Technology of Rio Grande do Sul  Bento Gon\u00e7alves Rio Grande do Sul Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Roger","family":"Wagner","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Science Federal University of Santa Maria  Santa Maria Rio Grande do Sul Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Junior Mendes","family":"Furlan","sequence":"additional","affiliation":[{"name":"Federal University of Pampa  Itaqui Rio Grande do Sul Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Voltaire","family":"Sant'Anna","sequence":"additional","affiliation":[{"name":"Life and Environmental Area State University of Rio Grande do Sul  Porto Alegre Rio Grande do Sul Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2023,10,16]]},"reference":[{"key":"e_1_2_9_2_1","unstructured":"Allied Market Research.Sparkling wines market global opportunity analysis and industry forecast 2021\u20132027.2021.https:\/\/www.alliedmarketresearch.com\/sparkling\u2010wines\u2010market\u2010A08370. 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