Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles

► The aroma and volatile profile of Prieto Picudo wines is studied for the first time. ► Yeast strain has a critical influence on fermentative and varietal compounds levels. ► A proper yeast strain selection provides wines with varied sensory characteristics. ► Prieto Picudo wines have levels of 4MP similar to Sauvignon blanc.