**4. Conclusions**

The use of *H. vineae* yeas<sup>t</sup> in alcoholic fermentation resulted in wines with similar basic oenological parameters like the wines obtained by the *S. cerevisiae* fermentation. However, different aromatic profiles were identified by the PCA. Two clusters were shown with more production of acetate esters and ethyl esters by *H. vineae.* This yeas<sup>t</sup> stands out for its higher production of 2-phenylethyl acetate, thus enhancing the fruity character of the wines.

The monitoring of the absorbance at 260 and 280 nm allowed to obtain a relative amount of nucleic acids and proteins released during the AOL process. In this context, the *H. vineae* yeas<sup>t</sup> lees resulted in higher values of absorbance at these wavelengths throughout the ageing process. Nevertheless, the measurement of polysaccharides concentration by HPLC-RI after 156 days of ageing showed that there were no significant differences between the use of *H. vineae* yeas<sup>t</sup> lees and the rest of yeas<sup>t</sup> species studied, with the exception of the *S. pombe* samples.

*H. vineae* is an interesting yeas<sup>t</sup> species to be used in alcoholic fermentation that can provide wines with more esters. In the same way, this yeas<sup>t</sup> could be used in AOL processes because it is apparently quick to transfer certain cellular compounds. Nevertheless, further studies are necessary to obtain information on the cell wall polysaccharides released by this yeas<sup>t</sup> and their sensory repercussion on aged wines.

**Author Contributions:** J.M.D.F. performed the analysis of the ageing on lees trial and drafted the manuscript; C.E. performed the analysis of the fermentation trial; I.L. revised and corrected the manuscript; J.E.H.-P. performed the analysis by NMR spectroscopy; R.S. performed the experimental design; F.C. revised and corrected the manuscript; R.C. performed the fermentations assays in the winery; and A.M. undertook the study's conceptualization, coordinated the investigation and revised the manuscript. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research was funded by Projects FPA190000TEC2407-Oenological evaluation of one selected strain of *Hanseniaspora vineae* & ANII, ALI\_2\_2019\_1\_155314 *H. vineae* Project FQ—Lage y Cia-Uruguay.

**Acknowledgments:** J.E.H.-P. acknowledges the Mexican Ministry of Science and Technology (Consejo Nacional de Ciencia y Tecnología, CONACyT) junior research funding program No. 682 "Cátedras, CONACyT, Laboratorio Nacional de Investigación y Servicio Agroalimentario y Forestal" as well as the CONACyT gran<sup>t</sup> program No. INFRA 269012 and Instituto Politécnico Nacional (FIDEICOMISO) for providing the 600 MHz NMR spectrometer resources.

**Conflicts of Interest:** The authors declare no conflicts of interest.
