Yeast-driven modulation of color and aroma traits of ‘Yeniang 2’ (Vitis adenoclada) wine: expanding the winemaking potential of a wild grape resource

Vitis adenoclada Hand.-Mazz. is a valuable wild grape resource adapted to humid and hot climates; however, limited information is available on yeast-mediated strategies to reduce excessive acidity and improve wine quality. In this study, the elite cultivar ‘Yeniang 2’ (YN2) was fermented with six Sa...

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Detalhes bibliográficos

Principais autores:	Yujie Hu, Yongjiang Hao, Yaoyuan Zhai, Wenrui Wang, Qiufeng Huang, Keqin Chen, Yulin Fang, Muming Cao, Kekun Zhang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2026-05-01
coleção:	Food Chemistry: X
Assuntos:	Vitis adenoclada Hand.-Mazz. wine Yeast Phenolic compounds Aroma
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2590157526004086
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