ArticleFrontiers in nutrition2022
Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Maceration in White Winemaking: Enhancing Phenolics, Volatile Aromas and Sensory Characteristics of Chardonnay and Italian Riesling Wines.Molecules (Basel, Switzerland) · 2026Article
- Sequential Inoculation with Selected Indigenous Yeasts Enhances the Aroma Profiles and Typicity of White Wines from Yantai, China.Foods (Basel, Switzerland) · 2025Article
- Impact of indigenousFood chemistry: X · 2025Article
- Influence and metabolomic basis of an indigenous yeast CECA, from Ningxia wine region of China, on the aroma and flavor of Cabernet Sauvignon wines.Food chemistry: X · 2024Article
- Improving the aging aroma profiles of Italian Riesling and Petit Verdot Wines: Impact of spontaneous and inoculated fermentation processes.Food chemistry: X · 2023Article
- Reviewing the Source, Physiological Characteristics, and Aroma Production Mechanisms of Aroma-Producing Yeasts.Foods (Basel, Switzerland) · 2023Review
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9 authors.
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Abstract
Introduction: Indigenous yeasts are generally found in grapes, vineyards, and natural environments. Sequential inoculation and fermentation with non- Methods: This study sequentially inoculated fermented Petit Manseng and natural grape juice with native H30 and YT13 selected from vineyards in Yantai, China. Results and discussion: The sensory characteristics of Petit Manseng wine were evaluated by detecting the primary organic acids, phenolic acid compounds, and volatile ester compounds. The results showed that the lactic acid content of the natural wine fermented sequentially with H30 and YT13 increased by 490 μg/L compared with the control group, while the ferulic acid content was 1.4 times that of the single-yeast fermentation group. Furthermore, butyrolactone and anthocyanidin propionate were present in the mixed fermentation group, increasing the aroma complexity of Petit Manseng wine and providing high-quality yeast resources that increase the regional characteristics when producing dry white wine.
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