Aroma preserving analysis of Saperavi dry red wine by adding exogenous yeast derivatives.

Fruity and floral aromas in wine predominantly originate from esters, with higher alcohols as crucial precursors; however, both compound classes are susceptible to degradation during aging. This study investigated the efficacy of yeast mannoprotein, yeast polysaccharide, and glutathione-enriched inactivated yeast (G-IDYs) in preserving volatile aroma compounds (VAC) in Saperavi dry red wine over five months. At optimal dosages (0.2 g/L for G-IDYs and mannoprotein; 1.0 g/L for polysaccharide), G-IDYs reduced losses of ethyl acetate and isoamyl alcohol by 43 % and 17 % relative to control. Polysaccharide and mannoprotein treatments improved the retention of medium-chain esters, such as ethyl hexanoate and ethyl octanoate, by 32-68 %. Multivariate analysis (OPLS-DA) confirmed clear differentiation between treated and control wines. Overall, these results demonstrate that yeast derivatives can substantially enhance the stability of key VAC during aging, offering an effective strategy for maintaining aroma quality in dry red wines.