{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T10:58:56Z","timestamp":1788001136286,"version":"build-2784847793"},"reference-count":60,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2025,9,12]],"date-time":"2025-09-12T00:00:00Z","timestamp":1757635200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Innovation Fund for Postgraduates, Sichuan University of Science and Engineering","award":["Y2024201"],"award-info":[{"award-number":["Y2024201"]}]},{"name":"Innovation Fund for Postgraduates, Sichuan University of Science and Engineering","award":["2024NYTD022"],"award-info":[{"award-number":["2024NYTD022"]}]},{"name":"Yibin Municipal Agricultural Science and Technology Project","award":["Y2024201"],"award-info":[{"award-number":["Y2024201"]}]},{"name":"Yibin Municipal Agricultural Science and Technology Project","award":["2024NYTD022"],"award-info":[{"award-number":["2024NYTD022"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study investigated the potential of yeast polysaccharides (YPs) as an SO2 substitute by adding varying concentrations (0\u2013250 mg\/L) prior to wine fermentation. The antioxidant activity and color stability were evaluated using UV\u2013visible 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 \u03bcg\/L) than in the S group (10,156.07 \u03bcg\/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.<\/jats:p>","DOI":"10.3390\/foods14183188","type":"journal-article","created":{"date-parts":[[2025,9,12]],"date-time":"2025-09-12T13:43:02Z","timestamp":1757684582000},"page":"3188","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Effect of Yeast Polysaccharides Replacing Sulfur Dioxide on Antioxidant Property and Quality Characteristics of Cabernet Sauvignon Wines"],"prefix":"10.3390","volume":"14","author":[{"given":"Rui","family":"Liao","sequence":"first","affiliation":[{"name":"College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China"},{"name":"Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiongjun","family":"Xiao","sequence":"additional","affiliation":[{"name":"College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China"},{"name":"Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huiling","family":"Huang","sequence":"additional","affiliation":[{"name":"College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China"},{"name":"Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kangjie","family":"Yu","sequence":"additional","affiliation":[{"name":"Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China"},{"name":"State Key Laboratory for Crop Stress Resistance and High-Efficiency Production, College of Agronomy, Northwest A&F University, Xianyang 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianxia","family":"Tan","sequence":"additional","affiliation":[{"name":"College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China"},{"name":"Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yue","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China"},{"name":"Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cong","family":"Li","sequence":"additional","affiliation":[{"name":"College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China"},{"name":"Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Siyu","family":"Li","sequence":"additional","affiliation":[{"name":"College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China"},{"name":"Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yi","family":"Ma","sequence":"additional","affiliation":[{"name":"College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China"},{"name":"Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,9,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"520","DOI":"10.1080\/10942912.2020.1742735","article-title":"A novel application of terpene compound \u03b1-pinene for alternative use of sulfur dioxide-free white wine","volume":"23","author":"Shih","year":"2020","journal-title":"Int. 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