Expanding the oenological potential of ‘Lingfeng’ (Vitis quinquangularis Rehd hybrid) wine: Product- and dose-dependent quality modulation by yeast derivative products

‘Lingfeng’, an interspecific Vitis hybrid cultivar, produces deeply colored and fruity red wine, but high acidity and weak aroma expression constrain its sensory balance. Post-fermentation application of yeast derivative products (YDPs) provides winemakers with an additional opportunity to address specific quality limitations that remain in the resulting base wine. Accordingly, four compositionally distinct commercial YDPs (MP, SV, OS, and SF) were applied at 0.1 and 0.3 g/L and evaluated after 15 d for physicochemical properties, color, electronic-tongue responses, apparent viscosity, volatile compounds, and sensory attributes. Relative to the control, all treatments increased aroma intensity by 14%–41% and reduced bitterness by 16%–35% while the basic physicochemical profile remained broadly stable. MP increased apparent viscosity by 18%–19% without a statistically significant increase in perceived mellowness. Additionally, 0.3 g/L SV reduced bitterness by 35% but presented 14% lower aroma intensity than 0.1 g/L. SF at 0.3 g/L reduced sourness, astringency, and total phenolics (by 26%), but increased higher alcohols to 405 mg/L β-Damascenone increased by 30%–67% across treatments. Among the tested combinations, OS at 0.3 g/L showed the most balanced profile across the wine characteristics evaluated, increasing aroma intensity (by 41%) and total phenolics (by 23%), while reducing sourness and astringency. These findings indicate that matching YDP formulation and dose enables targeted post-fermentation modulation of quality parameters and sensory intensity, providing a practical strategy to adjust the sensory balance and expand the oenological potential of ‘Lingfeng’.