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Enhancing the sensory profile of wines by exposing the aromas of the grape variety through the involvement of microorganisms has always been a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of different <i>Saccharomyces</i> species to Sauvignon blanc wine chemical composition and sensory profile. The Sauvignon blanc must has been inoculated with mixed and pure cultures of <i>S. pastorianus</i> and <i>S. cerevisiae</i> strains. For the mixed fermentation schemes, one strain of <i>S. pastorianus</i> has been inoculated with different proportions of <i>S. cerevisiae</i> (<i>S. pastorianus</i> to <i>S. cerevisiae</i>: 99%–1%, 95%–5%, 90%–10%, 80%–20% and 70%–30% <i>w</i>/<i>w</i>) in co-inoculation with two commercial strains of <i>S. cerevisiae</i>. A total of 13 fermentations trials, three monocultures and 10 mixed cultures were performed in biological triplicate. The fermentation kinetics have been controlled by density measurement and classical oenological analyses were performed based on the International Organisation of Vine and Wine (OIV) analytical methods. The population dynamics were evaluated by the specific interdelta PCR reaction of the <i>Saccharomyces</i> species at the beginning and at the end of the fermentation process. The volatile compounds of the wine aroma, such as the esters, higher alcohols and thiols were analyzed by GC/MS. Sensory assessment by trained panel was carried out for all produced wines. Complete depletion of the sugars was achieved between 10 and 13 days for all the fermentation trials. The population dynamics analysis revealed that the <i>S. cerevisiae</i> strain was the most predominant at the end of the fermentation process in all inoculation ratios that were tested. The wines that were fermented with <i>S. pastorianus</i>, either in pure or mixed cultures, were characterized by significantly lower acetic acid production and higher malic acid degradation when compared to the wines that were fermented only with <i>S. cerevisiae</i> strains. The aroma profile of the produced wines was highly affected by both inoculation ratio and the <i>S. cerevisiae</i> strain that was used. The presence of <i>S. pastorianus</i> strain enhanced the production of the varietal thiols when compared to the samples that were fermented with the <i>S. cerevisiae</i> pure cultures. The mixed inoculation cultures of <i>Saccharomyces</i> species could lead to wines with unique character which can nicely express the varietal character of the grape variety.