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Effect of Yeast Polysaccharides Replacing Sulfur Dioxide on Antioxidant Property and Quality Characteristics of <i>Cabernet Sauvignon</i> Wines.

Foods · 2025 · PMC12469342 · PMID 41008162

Europe PMCDOI
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a decreasing trendno p-value reported
With the increase of yeast polysaccharide addition, the tannin content in wine showed a decreasing trend, which gradually leveled off when the addition amount reached 100 mg/L.

also in 47,180 other papers

showed a trendno p-value reported
With the increasing addition of yeast polysaccharides, the antioxidant activity of the wine showed a trend of first increasing and then decreasing.

also in 53,322 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.