Effect of Yeast Polysaccharides Replacing Sulfur Dioxide on Antioxidant Property and Quality Characteristicsof Cabernet Sauvignon Wines

This study investigated the potential of yeast polysaccharides (YPs) as an SO2 substi- tute by adding varying concentrations (0–250 mg/L) prior to wine fermentation. The antioxidant activity and color stability were evaluated using UV–visible spectrophotom- etry, high-performance liquid chromatography, and colorimetric methods. Furthermore, HS-SPME-GC-MS and quantitative descriptive analysis were employed to compare the volatile compound profiles and sensory attributes between the optimal...