Raw data: Metabolome of S. uvarum (Su) and S. cerevisiae (Sc) in wine fermentations in 13 different nitrogen conditions. Concentrations of compounds expressed in mg/L at 60 g/L CO2 sampling point and at the end of fermentation. The volatile compounds are grouped according to the chemical functional group (ethyl esters, acetate esters, higher alcohols, medium chain fatty acids (MCFA) and branched-chain fatty acids (BCFA)). The central carbon metabolites (CCM) and sugars conform the last group. Each value is the mean of three biological replicates. The raw data is reported in a processed form in the manuscript entitled “The growth and metabolome of Saccharomyces uvarum in wine fermentations is strongly influenced by the route of nitrogen assimilation”