Effect of Yeast Polysaccharides Replacing Sulfur Dioxide on Antioxidant Property and Quality Characteristics of Cabernet Sauvignon Wines

Abstract

This study investigated the potential of yeast polysaccharides (YPs) as an SO2 substitute by adding varying concentrations (0–250 mg/L) prior to wine fermentation. The antioxidant activity and color stability were evaluated using UV–visible spectrophotometry, high-performance liquid chromatography, and colorimetric methods. Furthermore, HS-SPME-GC-MS and quantitative descriptive analysis were employed to compare the volatile compound profiles and sensory attributes between the optimal yeast polysaccharide treatment group (TS100, 100 mg/L) and the sulfur dioxide treatment group (S). Results showed that YPs addition effectively preserved phenolic compounds, with TS100 exhibiting the highest total phenols, flavonoids, and anthocyanins, where total anthocyanins reached 340.79 mg/L, a 2.52% increase over the S group. ABTS+ scavenging activity showed no significant difference from the S group, confirming strong antioxidant capacity. Flavor compound content was higher in TS100 (10,458.99 μg/L) than in the S group (10,156.07 μg/L), with ethyl caprylate and ethyl decanoate being particularly prominent. These esters contributed intense fatty and fruity aromas, enhancing the overall sensory quality of the wine. In summary, 100 mg/L YPs addition yielded the best wine quality, demonstrating promising potential as an SO2 alternative in winemaking.