{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,27]],"date-time":"2026-02-27T05:07:29Z","timestamp":1772168849701,"version":"3.50.1"},"update-to":[{"DOI":"10.12688\/f1000research.129075.1","type":"new_version","label":"New version","source":"publisher","updated":{"date-parts":[[2025,9,23]],"date-time":"2025-09-23T00:00:00Z","timestamp":1758585600000}},{"DOI":"10.12688\/f1000research.129075.2","type":"new_version","label":"New version","source":"publisher","updated":{"date-parts":[[2025,9,23]],"date-time":"2025-09-23T00:00:00Z","timestamp":1758585600000}},{"DOI":"10.12688\/f1000research.129075.3","type":"new_version","label":"New version","source":"publisher","updated":{"date-parts":[[2025,9,23]],"date-time":"2025-09-23T00:00:00Z","timestamp":1758585600000}},{"DOI":"10.12688\/f1000research.129075.4","type":"new_version","label":"New version","source":"publisher","updated":{"date-parts":[[2025,9,23]],"date-time":"2025-09-23T00:00:00Z","timestamp":1758585600000}}],"reference-count":29,"publisher":"F1000 Research Ltd","license":[{"start":{"date-parts":[[2025,9,23]],"date-time":"2025-09-23T00:00:00Z","timestamp":1758585600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["f1000research.com"],"crossmark-restriction":false},"short-container-title":["F1000Res"],"abstract":"\n Background\n Cayratia trifolia<\/ns3:italic>\n has been extensively studied for its bioactive components and medicinal properties. This study was carried out to evaluate the fermentation ability of yeast\n Saccharomyces cerevisiae<\/ns3:italic>\n 2.1 to determine suitable fermentation conditions. Methods The suitable initial sugar content, temperature, and incubation time were investigated in the fermentation in the 100-milliliter flask scale. Besides, a trial fermentation at the 1-liter scale was conducted to assess yeast performance. Results All treatments showed that the total sugar content decreased after 9 days of fermentation compared to the initial level. Temperature during fermentation has a direct effect on yeast activity. Temperature increases the growth of yeast and the speed of enzyme activity. The fermentation time changes depending on temperature, initial soluble solid contents, and yeast strains, leading to changes in the ethanol content after the end of fermentation. The results showed that the\n S. cerevisiae<\/ns3:italic>\n 2.1 was able to ferment at room temperature with an initial pH of 4.5, 24 \u00b0Brix, and a yeast density of 10\n 7<\/ns3:sup>\n cells\/mL. The appropriate fermentation conditions determined for\n S. cerevisiae<\/ns3:italic>\n 2.1 were 24 \u00b0Brix and incubation at room temperature (28-33\u00b0C) with a fermentation time of 11 days. In 1-L scale fermentation, three-leaf cayratia wine had 9.46% (v\/v) and the fermentation efficiency was 90.34%. The wine produced had a unique color, flavor, and aroma that met the sensory evaluation of the Vietnamese national standard TCVN-3217:79. Conclusion The results showed that the\n S. cerevisiae<\/ns3:italic>\n 2.1 was able to produce wine from\n Cayratia trifolia<\/ns3:italic>\n extract in suitable conditions with high ethanol content and organoleptic values. The results of this study supplied needed information for further studies on analysis of bioactive compounds produced by the fermentation.\n <\/ns3:p>","DOI":"10.12688\/f1000research.129075.5","type":"journal-article","created":{"date-parts":[[2025,9,23]],"date-time":"2025-09-23T15:20:09Z","timestamp":1758640809000},"page":"312","update-policy":"https:\/\/doi.org\/10.12688\/f1000research.crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Investigation of wine fermentation of three-leaf cayratia (Cayratia trifolia L.) using Saccharomyces cerevisiae 2.1"],"prefix":"10.12688","volume":"12","author":[{"given":"Doan Thi","family":"Kieu Tien","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Le Doan","family":"Quoc Binh","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Huynh Thi","family":"Ngoc Mi","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3079-1259","authenticated-orcid":false,"given":"Nguyen Ngoc","family":"Thanh","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Bui Hoang","family":"Dang Long","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ngo Thi","family":"Phuong Dung","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ha Thanh","family":"Toan","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0220-2979","authenticated-orcid":false,"given":"Huynh Xuan","family":"Phong","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"2560","published-online":{"date-parts":[[2025,9,23]]},"reference":[{"key":"ref20","doi-asserted-by":"publisher","first-page":"APST\u201327","DOI":"10.14456\/apst.2022.88","article-title":"Fermentation conditions, total polyphenol content, and antioxidant activity of threeleaf cayratia (Cayratia trifolia L.) wine prepared using thermotolerant yeast Saccharomyces cerevisiae HG1.3.","volume":"27","author":"T Doan","year":"2022","journal-title":"Asia-Pacific Journal of Science and Technology."},{"key":"ref21","doi-asserted-by":"publisher","first-page":"170-176","DOI":"10.7324\/JABB.2024.162329","article-title":"The fermentation conditions of low alcoholic three-leaved (Cayratia trifolia (L.) Domin) cider using Saccharomyces cerevisiae HG1.3.","volume":"12","author":"T Doan","year":"2024","journal-title":"Journal of Applied Biology and Biotechnology."},{"key":"ref7","first-page":"285-291","article-title":"Evaluation of total polyphenol and antioxidant capacity in wine fermentation of three-leaf cayratia from Ca Mau province using Saccharomyces cerevisiae CM3.2.","volume":"55","author":"T Doan","year":"2019b","journal-title":"Can Tho University Journal of Science."},{"key":"ref5","first-page":"44-60","article-title":"Total polyphenol content and antioxidant capacity of Cayratia trifolia (L) Domin berries before and after fermentation using thermotolerant yeast Saccharomyces cerevisiae HG1.3.","volume":"60","author":"T Doan","year":"2018d","journal-title":"Vietnam Journal of Science and Technology."},{"key":"ref6","doi-asserted-by":"publisher","first-page":"68-73","DOI":"10.31276\/VJSTE.61(1).68-73","article-title":"Characterization of newly isolated thermotolerant yeasts and evaluation of their potential for use in Cayratia trifolia wine production.","volume":"61","author":"T Doan","year":"2019a","journal-title":"Vietnam Journal of Science and Technology."},{"key":"ref4","first-page":"54-62","article-title":"Selection of thermotolerant yeasts for production of three-leaf cayratia (Cayratia trifolia L.) wine in Kien Giang.","volume":"2","author":"T Doan","year":"2018c","journal-title":"Science and Technology Journal of Agriculture and Rural Development."},{"key":"ref2","first-page":"55-64","article-title":"Isolation and selection of thermotolerant yeasts for wine production from three-leaf cayratia (Cayratia trifolia L.).","volume":"2","author":"T Doan","year":"2018a","journal-title":"The Journal of Agriculture and Development."},{"key":"ref3","first-page":"64-71","article-title":"Selection of thermotolerant yeasts and application in wine production from three-leaf cayratia (Cayratia trifolia L.) in Hau Giang.","volume":"54","author":"T Doan","year":"2018b","journal-title":"Can Tho University Journal of Science."},{"key":"ref29","doi-asserted-by":"publisher","first-page":"1-23","DOI":"10.6028\/jres.112.001","article-title":"20 \u00b0C-A short history of the standard reference temperature for industrial dimensional measurements.","volume":"112","author":"T Doiron","year":"2007","journal-title":"Journal of research of the National Institute of Standards and Technology."},{"key":"ref30","doi-asserted-by":"publisher","first-page":"47-52","DOI":"10.22144\/ctu.jen.2015.036","article-title":"Preparation of fungal alcoholic starter using rice malt as substrate.","volume":"01","author":"N Dung","year":"2015","journal-title":"Can Tho University Journal of Science."},{"key":"ref31","doi-asserted-by":"publisher","first-page":"331-340","DOI":"10.1016\/j.fm.2005.05.002","article-title":"Functionality of selected strains of moulds and yeasts from Vietnamese rice wine starters.","volume":"23","author":"N Dung","year":"2006","journal-title":"Food Microbiology."},{"key":"ref22","doi-asserted-by":"publisher","first-page":"fov068","DOI":"10.1093\/femsyr\/fov068","article-title":"Glucose repression in Saccharomyces cerevisiae.","volume":"15","author":"O Kayikci","year":"2015","journal-title":"FEMS Yeast Research."},{"key":"ref26","doi-asserted-by":"publisher","first-page":"184-188","DOI":"10.4103\/0973-7847.91117","article-title":"A review on chemical and biological properties of Cayratia trifolia Linn. (Vitaceae).","volume":"5","author":"D Kumar","year":"2011","journal-title":"Pharmacognosy Reviews."},{"key":"ref10","doi-asserted-by":"publisher","first-page":"379-412","DOI":"10.1128\/MMBR.00025-07","article-title":"Progress in metabolic engineering of Saccharomyces cerevisiae.","volume":"72","author":"E Nevoigt","year":"2008","journal-title":"Microbiology and Molecular Biology Reviews."},{"key":"ref11","first-page":"137-145","article-title":"Isolation, selection of yeasts and determination of factors affecting watermelon wine fermentation, in Vietnamese.","volume":"18b","author":"D Ngo","year":"2011","journal-title":"Can Tho University Journal of Science."},{"key":"ref12","first-page":"130-135","article-title":"Characteristics of some traditional Vietnamese starch-based rice wine fermentation starters (men).","volume":"40","author":"D Ngo","year":"2005","journal-title":"Food Science and Technology\/LWT."},{"key":"ref15","first-page":"195-204","article-title":"Stability and improvement of wine \u201csim\u201d quality through chemical and biological method.","volume":"14","author":"T Nguyen","year":"2010","journal-title":"Can Tho University Journal of Science."},{"key":"ref13","first-page":"27-35","article-title":"Isolation, selection and identification of yeast strains for pineapple wine fermentation, in Vietnamese.","volume":"25","author":"T Nguyen","year":"2013","journal-title":"Can Tho University Journal of Science."},{"key":"ref33","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4419-1463-7_6","author":"S Nielsen","year":"2010","journal-title":"Food Analysis Laboratory Manual."},{"key":"ref35","doi-asserted-by":"publisher","first-page":"7513-7518","DOI":"10.1007\/s13197-015-1872-6","article-title":"Response surface methodology for optimization of fermentation process parameters for improving apple wine quality.","volume":"52","author":"B Peng","year":"2015","journal-title":"Journal of Food Science and Technology."},{"key":"ref34","doi-asserted-by":"publisher","first-page":"209","DOI":"10.3390\/fermentation7040209","article-title":"Optimization of fermentation conditions for production of Hungarian sour cherry spirit using response surface methodology.","volume":"7","author":"T Pham","year":"2021","journal-title":"Fermentation."},{"key":"ref8","doi-asserted-by":"publisher","author":"H Phong","year":"2023","DOI":"10.6084\/m9.figshare.22256188.v1"},{"key":"ref36","doi-asserted-by":"publisher","first-page":"1804","DOI":"10.3390\/foods11121804","article-title":"Bioactive compounds and antioxidant activity of red and white wines produced from autochthonous Croatian varieties: Effect of moderate consumption on human health.","volume":"11","author":"S Radeka","year":"2022","journal-title":"Foods."},{"key":"ref37","doi-asserted-by":"publisher","first-page":"34-43","DOI":"10.22146\/mot.93549","article-title":"Activities of Cayratia trifolia fruit on oxidative stress and histological change in physical stress-induced mice.","volume":"30","author":"D Rousdy","year":"2025","journal-title":"Majalah Obat Tradisional."},{"key":"ref27","doi-asserted-by":"publisher","first-page":"967-978","DOI":"10.1111\/j.1567-1364.2008.00387.x","article-title":"The alcohol dehydrogenases of Saccharomyces cerevisiae: A comprehensive review.","volume":"8","author":"O Smidt","year":"2008","journal-title":"FEMS Yeast Reserach."},{"key":"ref38","doi-asserted-by":"publisher","first-page":"461-472","DOI":"10.22144\/ctujos.2024.372","article-title":"Survey on quality and isolation of yeasts and molds from rice wine produced in Can Tho City.","volume":"60","author":"H Thanh","year":"2024","journal-title":"Can Tho University Journal Science."},{"key":"ref23","doi-asserted-by":"publisher","first-page":"1388","DOI":"10.3390\/foods11101388","article-title":"Sugar levels determine fermentation dynamics during yeast pastry making and its impact on dough and product characteristics.","volume":"11","author":"E Timmermans","year":"2022","journal-title":"Foods (Basel, Switzerland)."},{"key":"ref16","doi-asserted-by":"publisher","first-page":"47-53","DOI":"10.1016\/S0168-1605(02)00144-7","article-title":"Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae.","volume":"80","author":"M Torija","year":"2003","journal-title":"International Journal of Food Microbiology."},{"key":"ref24","doi-asserted-by":"publisher","first-page":"169-172","DOI":"10.1002\/j.2050-0416.1977.tb06813.x","article-title":"Growth of Saccharomyces cerevisiae and Saccharomyces uvarum in a temperature gradient incubator.","volume":"83","author":"R Walsh","year":"1977","journal-title":"Journal of the Institute of Brewing."}],"container-title":["F1000Research"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/f1000research.com\/articles\/12-312\/v5\/xml","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/f1000research.com\/articles\/12-312\/v5\/pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/f1000research.com\/articles\/12-312\/v5\/iparadigms","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,9,24]],"date-time":"2025-09-24T00:10:08Z","timestamp":1758672608000},"score":1,"resource":{"primary":{"URL":"https:\/\/f1000research.com\/articles\/12-312\/v5"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,9,23]]},"references-count":29,"URL":"https:\/\/doi.org\/10.12688\/f1000research.129075.5","relation":{"has-version":[{"id-type":"doi","id":"10.12688\/f1000research.129075.4","asserted-by":"subject"},{"id-type":"doi","id":"10.12688\/f1000research.129075.3","asserted-by":"subject"},{"id-type":"doi","id":"10.12688\/f1000research.129075.2","asserted-by":"subject"},{"id-type":"doi","id":"10.12688\/f1000research.129075.1","asserted-by":"subject"}],"has-review":[{"id-type":"doi","id":"10.5256\/f1000research.188140.r416786","asserted-by":"object"}]},"ISSN":["2046-1402"],"issn-type":[{"value":"2046-1402","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,9,23]]},"assertion":[{"value":"Indexed","URL":"https:\/\/f1000research.com\/articles\/12-312\/v5#article-reports","order":0,"name":"referee-status","label":"Referee status","group":{"name":"current-referee-status","label":"Current Referee Status"}},{"value":"10.5256\/f1000research.178047.r368792, Javier Alonso-Del-Real, Instituto de Biomedicina de Valencia, Valencia, 17 Mar 2025, version 4, indexed","URL":"https:\/\/f1000research.com\/articles\/12-312\/v4#referee-response-368792","order":0,"name":"referee-response-368792","label":"Referee Report","group":{"name":"article-reports","label":"Article Reports"}},{"value":"Huynh Xuan Phong<\/b>; \nPosted: 13 Sep 2025<\/i>; On behalf of the authors, I would like to express our sincere gratitude to the Reviewer for the valuable comments. The referee\u2019s comments were very useful in improving the quality and readability of our manuscript. We have followed the comments and made revisions carefully, point by point. \n1. Authors claim that moderate consumption of wine is healthy. As I pointed out in the previous round, recent evidence clearly suggest that no level of alcohol consumption is healthy. Please, correct appropriately.<\/b> Thank you for your comment. We checked again and removed the statement that moderate wine consumption is healthy in the introduction part of this manuscript. Besides, we provide one reference [ref: https:\/\/doi.org\/10.3390\/foods11121804] to support the statement of bioactive compounds in wine. \n2. Authors still hold that temperatures over 20ºC provoke defects in cell viability, which is in strong disagreement with evidence on S. cerevisiae<\/i> temperature adaptation.<\/b> Thank you for your comment. We agree that the statement that \u201c20ºC reduced cell viability\u201d is not appropriate. We removed the related statement in section 3.2 of the manuscript. \n3. Also, authors should make the analysis of wine composition during the fermentation under the light of S. cerevisiae<\/i> metabolic properties, exhaustively studied for a very long time.<\/b> We understand the importance of wine composition to understand \nSaccharomyces cerevisiae<\/i> fermentation. However, in the scope of this study, we analyze the composition of wine at the end of the fermentation process, which can prove the wine quality that satisfies the standard. We have added a suggestion in Section for further studies conducted on wine composition analysis during the fermentation process in the third paragraph of Section 4. We hope it can help readers understand more about the wine fermentation of the three-leaf caraytia. \n4. Another thing that I find interesting, is the fact that fermentation is not conducted until dryness, and ethanol starts lowering down between days 11 and 13. Authors should discuss that.<\/b> This is an important suggestion. We found a lower ethanol content on day 13 compared to day 11, although the difference was not significant. This can be caused by a possible ethanol assimilation process by ethanol dehydrogenase enzyme [ref: https:\/\/doi.org\/10.1111\/j.1567-1364.2008.00387.x]. For that, we add a discussion in Section 4 with an additional reference.","URL":"https:\/\/f1000research.com\/articles\/12-312\/v5#referee-comment-14574","order":1,"name":"referee-comment-14574","label":"Referee Comment","group":{"name":"article-reports","label":"Article Reports"}},{"value":"10.5256\/f1000research.178047.r368791, Susan Abdul Raheem Hasan, Muazaz Azeez Hasan AL-Hadeethi, Biology, University of Baghdad, Baghdad, 05 Mar 2025, version 4, indexed","URL":"https:\/\/f1000research.com\/articles\/12-312\/v4#referee-response-368791","order":2,"name":"referee-response-368791","label":"Referee Report","group":{"name":"article-reports","label":"Article Reports"}},{"value":"10.5256\/f1000research.178047.r408091, Shatha Abdullah Allaith, University of Kerbala Faculty of Agriculture (Ringgold ID: 125663), Kerbala, Karbala Governorate, 02 Sep 2025, version 4, indexed","URL":"https:\/\/f1000research.com\/articles\/12-312\/v4#referee-response-408091","order":3,"name":"referee-response-408091","label":"Referee Report","group":{"name":"article-reports","label":"Article Reports"}},{"value":"Huynh Xuan Phong<\/b>; \nPosted: 13 Sep 2025<\/i>; On behalf of the authors, I would like to express our sincere gratitude to the Reviewer for the valuable comments. The referee\u2019s comments were very useful in improving the quality and readability of our manuscript. We have followed the comments and made revisions carefully, point by point. \n1. The experimental design is not up to the required scientific standard, especially since it used a yeast isolate from a previous study but did not utilize it well to demonstrate the importance of the current study.<\/b> Thank you for your comments. We have carefully revised the experimental design and method description. We also provide a more comprehensive discussion with additional references to strengthen the argument. We hope the revision helps improve the quality of this study. \n2. In paragraph 2.1, the researcher did not cite any references when using the YPD broth medium. Why? Why did he use a cell concentration of 10^9 at a temperature of 30°C without citing any references?<\/b> Thank you for your comments. We use the protocol applied in a previous study of our group (ref: 10.22144\/ctujos.2024.372). We modified the text that supplies the reference to provide clear information on the protocol applied in this study. \n3. In paragraph 2.2.1, he relied solely on fermentation efficiency. It would have been preferable to study fermentation kinetics using a mathematical model, such as RSM or others, to study the economics of fermentation so that it could be applied commercially.<\/b> In the scope of this study, we intended to conduct a trial fermentation on a laboratory scale. The focus of this study was to investigate the properties of fermentation products. The optimization by RSM should be conducted in further studies on a larger scale, which can be more suitable for scale-up practical fermentation in industries. However, we added a recommendation in the section for further studies to conduct RSM analysis for optimization of the conditions. \n4. When measuring the optimum conditions for wine production, it would have been preferable to add it to the results of the previous research from which the yeast was isolated or to include it in a new study that reflects the scientific content of the topic and title of the research.<\/b> This is a valuable comment. We added the discussion on the results of the previous studies on \nS. cerevisiae <\/i>2.1 in comparison with this study in the discussion section. This can clearly help improve the scientific content of this research. \n5. It would have been preferable for the statistical analysis to rely on the mean ± experimental error, as this provides a clearer explanation of the standard error of the experimental parameters.<\/b> We agree with your comment. we added the experimental error to all analyzed data in this study. \n6. Why did the researcher rely on Brix in the experiment without specifying the type of device used to measure which concentrations, and why? Especially since it is widely used in the fermentation industry, which includes sugar.<\/b> We agree on the comments that the information on the device for measuring the Brix should be included in the paper. For that, we added information on the device and the method description in Section of this study 2.2.5. Besides, the Section \u201c2.2.5 Analytical methods\u201d was added to describe the methods of quantification of parameters employed in this study. \n7. In Table 1, were the initial sugar content and residual sugar content estimated using the phenolsulfuric acid method? The method was not explained in the method.<\/b> This is a great recommendation. We added information on the phenol-sulfuric methods with a reference. Besides, we described the method in detail in section 2.2.5. \n8. In Table 2, how the ethanol content was calculated each time at 20°C is shown, while the optimal temperature used was room temperature. The ethanol content was not explained as to how it was calculated each time.<\/b> The ethanol at 20°C was calculated by using the correction table. For that, measured ethanol contents at room temperature were converted to equivalent ethanol contents at 20°C. We added information on the ethanol exchanging method in Section 2.2.5 with a reference. \n9. The discussion is very brief and unclear, and the research results were not compared well with other studies.<\/b> Thank you for your suggestion. We added new discussions in Section 4 to compare the obtained results with previous studies on the related topic. Besides, we add some recommendations for further studies to improve the practical application of the study. We hope that the discussion can help gain a better understanding and improve the quality of the paper on the results of this study. \n10. The conclusion did not mention the challenges and obstacles and finding appropriate solutions for them in the wine industry, despite the difficulties facing the fermentation process, nor did it mention how conditions are controlled at the laboratory level and transformed to a commercial scale.<\/b> This comment is great. Since we did a trial fermentation and optimization of conditions at laboratory scale. We think that further studies can conduct further optimization using the RSM method at a larger scale, such as pilot and factory scale. That can help apply the results commercially. We added a recommendation in Section 3.4.","URL":"https:\/\/f1000research.com\/articles\/12-312\/v5#referee-comment-14575","order":4,"name":"referee-comment-14575","label":"Referee Comment","group":{"name":"article-reports","label":"Article Reports"}},{"value":"10.5256\/f1000research.178047.r408095, Nguyen Khoi Hong Nguyen, Nguyen Tat Thanh University, Ho Chi Minh City, 08 Sep 2025, version 4, indexed","URL":"https:\/\/f1000research.com\/articles\/12-312\/v4#referee-response-408095","order":5,"name":"referee-response-408095","label":"Referee Report","group":{"name":"article-reports","label":"Article Reports"}},{"value":"Huynh Xuan Phong<\/b>; \nPosted: 13 Sep 2025<\/i>; On behalf of the authors, I would like to express our sincere gratitude to the Reviewer for the valuable comments. \n1. The author's introduction also stated the purpose of the research, however, what are the benefits of Cayratia trifolia<\/i> wine? Before and after fermentation, how have the bioactive components in Cayratia trifolia<\/i> been published in previous studies? If the authors could add more to the overview, it would be better.<\/b> Thank you for your suggestions. The benefits from wine are demonstrated by many previous papers [Kumar et al., 2011; Rousdy et al., 2025] but we do not have the benefits from \nCayratia trifolia<\/i> wine directly. However, our previous study reported the bioactive compound from the \nCayratia trifolia<\/i> juice before and after fermentation [Doan et al., 2018d]. We add some more information in the Introduction and the source of these articles in the Reference. \n2. In my personal opinion, the author's analysis and evaluation method needs to be presented in more detail.<\/b> Thank you for your comments. We added more details on the analysis and evaluation methods in a new section (Section 2.2.5) with references. We hope the information can provide a better understanding to the viewer and for the study. \n3. The explanation of the basis of the results is mainly based on the authors' previous research, if other studies are added, it would be more convincing.<\/b> This is a great suggestion. We edit the discussion with added information on the results from previous research and other studies. We hope this can improve the quality of the discussion. \n4. The conclusion has summarized the data achieved by the topic, if 1-2 sentences about the potential use or value that the research brings are added, it would be better.<\/b> Thanks for your comments. We edited the conclusion, which includes information on the value and contribution of applying \nS. cerevisiae<\/i> 2.1 to the production of three-leaf caraytia wine.","URL":"https:\/\/f1000research.com\/articles\/12-312\/v5#referee-comment-14576","order":6,"name":"referee-comment-14576","label":"Referee Comment","group":{"name":"article-reports","label":"Article Reports"}},{"value":"The author(s) declared that no grants were involved in supporting this work","order":7,"name":"grant-information","label":"Grant Information"},{"value":"This is an open access article distributed under the terms of the Creative Commons Attribution Licence, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.","order":0,"name":"copyright-info","label":"Copyright"}]}}