The aim of this study was to investigate the fermentation performance of a Saccharomyces cerevisiae (Meyen ex E.C. Hansen) yeast strain with high alcoholigenous power during the vinification of Grillo and Nero d’Avola musts with high sugar concentration. The effects of such fermentations, conducted by means of FR-RS8 yeast strain, were evaluated through analyzing the fermentation kinetics, the chemical–physical parameters of musts and wines, and the volatile organic composition of the final wines. The sensory profiles of the obtained wines were also evaluated. Results highlighted that the FR-RS8 Saccharomyces cerevisiae yeast strain showed a great fermentation activity, suggesting an appreciable capability to overcome osmotic stress deriving from high sugar concentration musts, while the production of volatile acidity was moderate. Wines fermented by FR-RS8 yeast strain showed low content of higher alcohols, great amount of fermentation esters, and high content of free terpenes in both Grillo and Nero d’Avola wines. Sensory analysis highlighted that the aforementioned wines were very scented, complex, and structured, with good olfactory and gustatory persistence.
