Correlating the abundance of these metabolites with aroma identified the most important compounds as: ethanol, ethyl propanoate, ethyl butyrate, decanal, ethyl isobutyrate, isoamyl alcohol, ethyl heptanoate, 1,1-diethyoxyethane, nonanal, acetaldehyde, ethyl acetate, acetoin and limonene. Of these, ethyl butyrate, ethyl isobutyrate, ethyl heptanoate and nonanal were significantly different in T. delbrueckii fermentations compared to S. cerevisiae fermentations. These compounds are described as sweet or fruity, suggesting that a product fermented with this strain of T. delbrueckii would likely possess these desirable aroma descriptors. The minor volatilome approach also allowed for the first time in T. delbrueckii fermentations the identification of 1,1-diethoxyethane, 2(5H)-furanone, limonene, ethyl heptanoate, dodecanoic acid, and palmitic acid. However, these compounds were not present in high enough concentrations to influence aroma or flavour, though they may provide other benefits such as antimicrobial properties. Together, this highlights the analytical possibilities of the minor volatilome approach, using defined minimal media to allow detection of minor metabolites, especially when integrated with sensory analyses.