Abstract
Different alternatives of elaborating wines from the Fortuna Blanca grape variety were studied. The factors studied were time of contact of the juice with the skin, for zero and three hours, and yeast strain when Montrachet and Epernay 2 were used. It was determined that time of contact of the juice with the skin had a significant effect on organoleptic score whereas yeast strain had no significant effect if Montrachet and Epernay 2 were used. These differences in total organoleptic score can be attributed to differences in the category of aroma of the analysis. There were no significant differences (P = 0.05) between most of the Fortuna Blanca wines bottled and other commercial white wines locally available in terms of organoleptic scores.