Discrimination of sweet wines partially fermented by two osmo-ethanol-tolerant yeasts by gas chromatographic analysis and electronic nose

► Partial fermentation of dried grape must for elaboration of sweet wines. ► Selected osmo-ethanol tolerant yeasts Saccharomyces cerevisiae X4 and X5. ► Electronic nose data provide discrimination between fermented and unfermented musts. ► Discrimination of wines is obtained from the volatile compounds quantified by GC.