Yeast-driven modulation of color and aroma traits of ‘Yeniang 2’ (Vitis adenoclada) wine: expanding the winemaking potential of a wild grape resource

Vitis adenoclada Hand.-Mazz. is a valuable wild grape resource adapted to humid and hot climates; however, limited information is available on yeast-mediated strategies to reduce excessive acidity and improve wine quality. In this study, the elite cultivar ‘Yeniang 2’ (YN2) was fermented with six Saccharomyces cerevisiae strains to systematically evaluate their effects on physicochemical properties, phenolic composition, organic acid profiles, and volatile aroma characteristics. The results revealed pronounced strain-dependent metabolic regulation of wine composition. CEC01 and CECA promoted phenolic accumulation, particularly flavan-3-ols, whereas 71B enhanced tannin enrichment and contributed to structural complexity. FR effectively reduced acetic acid while increasing lactic acid content, thereby improving acid balance. Notably, F33 markedly enhanced volatile aroma diversity and intensity, while F33, 71B, and RV171 significantly decreased malic acid levels, providing a practical strategy to mitigate excessive acidity in Vitis adenoclada wines. In addition, yeast-dependent modulation of anthocyanin composition contributed to improved color stability. These findings demonstrate that targeted yeast selection enables compositional optimization and functional enhancement of YN2 wine, offering new opportunities to expand the enological potential and sustainable utilization of wild grape germplasm. • Distinct phenolic, acid, and aroma profiles of YN2 wine driven by yeast selection highlight the expanded winemaking potential of this wild grape resource. • CEC01 enhanced total phenolics and flavan-3-ols, improving antioxidant potential. • 71B increased tannins and flavonoids, producing structured wines suited for aging. • FR reduced acetic acid and enriched lactic acid, resveratrol, and phlorizin. • F33 markedly elevated free and bound aroma compounds and effectively reduced malic acid.