Work

Yeast extract foliar spray elicits divergent aroma-phenolics profiles in ‘Cabernet Sauvignon’ and ‘Marselan’ grapes and wines

Year: 2025

Type: article

Abstract: Foliar sprays of yeast extract (YE) at 1.67, 2.5, and 5 g/L were applied at 5 % véraison and again 10 days later to ‘Cabernet Sauvignon’ (CS) and ‘Marselan’ (MS) grown in eastern China. The 5 g/L YE treatment increased total norisoprenoids by 28 % in CS berries and by 82 % in MS, yet GC–MS quantification of 77 volatiles and OAV-based sensory reconstruction revealed contrasting effects: CS wines lost 29–42 % of ethyl isobutyrate, ethyl 2-methylbutyrate, ethyl acetate, and geranyl acetone, flattening fruity and floral perceptions, whereas the same esters increased 46–55 % in MS wines, intensifying ripe black-fruit notes. Anthocyanins responded divergently as well: four anthocyanins in CS skins rose 15–52 %, while five in MS declined 20–85 %. CIELab color metrics and partial least-squares regression confirmed concentration-dependent hue shifts. These findings support a targeted, cultivar-specific strategy for tailoring red-wine style and aroma structure under the terroir conditions of eastern China. • Yeast extract treatment enhances anthocyanins in ‘Cabernet Sauvignon’ grapes. • Yeast extract promotes norisoprenoids in ‘Cabernet Sauvignon’ and ‘Marselan’ grapes. • Yeast extract increases aroma compounds and polyphenols in ‘Marselan’ wines. • Yeast extract inhibits esters and phenolic compounds in ‘Cabernet Sauvignon’ wines.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103093