Evaluation of yeast derivatives on Sauvignon blanc wine quality

The combined effect of the native yeast strain Hanseniaspora uvarum S-2 withcommercial yeast derivatives (YDs) on the quality of Sauvignon blanc winewas evaluated. Three commercial YDs were applied at two concentrations(0.2 g/L or 0.4 g/L) over a 15-day period with periodic stirring. Dissolvedoxygen content, browning index, total phenolic content, and sensoryprofile were examined. Results indicated that YDs effectively scavengedoxygen, with lower dissolved oxygen in treated samples than the control.The lowest oxygen content was observed in the wine treated with 0.2 g/Lof commercial YD Noblesse (Lallemand, Canada). Total phenolic contentdid not significantly differ between YDs, but treated wines exhibited morestable color. Browning index was improved in samples with higher derivativedoses. Overall, all YDs resulted in wines with comparable sensory profiles,although statistically different scores for taste attributes. The findings confirmthat YD treatment mitigates oxidative browning during white wine storageand positively influences sensory aspects