We developed a sensory-based methodology to aromatically enrich wines using different aromatic fractions recovered during fermentations of Sauvignon Blanc must. By means of threshold determination and generic descriptive analysis using a trained sensory panel, the aromatic fractions were characterized, selected, and clustered. The selected fractions were grouped, re-assessed, and validated by the trained panel. A consumer panel assessed overall liking and answered a CATA question on some enriched wines and their ideal sample. Differences in elicitation rates between non-enriched and enriched wines with respect to the ideal product highlighted product optimization and the role of aromatic enrichment. Enrichment with aromatic fractions increased the aromatic quality of wines and enhanced consumer appreciation. Display omitted •Sauvignon Blanc wines were enriched with natural aromas condensed from fermentation.•By means of a sensory-based methodology, positive aromatic condensates were selected.•The selected aromatic groups improved the perception of wine quality.•CATA showed the positive effect of aromatic enrichment on consumer perception.