Grapes and wine contain phenolics divided into non-flavonoid and flavonoid classes. Yeast modulates the phenolics of wine by adsorption onto yeast cell walls. This may be advantageous for colour and quality. The effect of Torulaspora delbrueckii (654&M2/1) and Saccharomyces cerevisiae (VIN13) on phenolics and sensory attributes of Cabernet Franc wines (2012/2013) were evaluated. Spectrophotometric analysis was used to determine the phenolic content. Sensory analysis was conducted by expert tasters to evaluate the wines. ANOVA showed that polyphenols and anthocyanins were higher in M2/1 + VIN13 wines (2012/2013) than 654 + VIN13 wines. Colour, fruitiness, mouthfeel, sweetness, astringency and quality were different between treatments. 654 + VIN13 wines (2012) were higher in polyphenols, acidity, astringency and mouthfeel than M2/1 + VIN13 wines. M2/1 + VIN13 (2012/2013) had increased colour and quality than 654 + VIN13 wines. Two treatments were identified for Cabernet Franc wines; M2/1 + VIN13 and 654 + VIN13, which resulted in wines with increased colour and wines with increased mouthfeel and astringency, respectively.

葡萄和葡萄酒中含有酚类物质，分为非类黄酮和类黄酮。酵母通过吸附到酵母细胞壁上来调节葡萄酒中的酚类。这对于颜色和质量可能是有利的。的效果孢圆酵母德氏（654 M2 / 1）和酿酒酵母（VIN13）评估了赤霞珠（2012/2013）葡萄酒的酚类和感官属性。用分光光度法测定酚含量。感官分析是由专业的品酒师进行的，以评估葡萄酒。方差分析显示，M2 / 1 + VIN13葡萄酒（2012/2013）中的多酚和花色苷高于654 + VIN13葡萄酒。不同处理之间的颜色，果味，口感，甜味，涩味和品质均不同。654 + VIN13葡萄酒（2012年）的多酚，酸度，涩味和口感高于M2 / 1 + VIN13葡萄酒。与654 + VIN13葡萄酒相比，M2 / 1 + VIN13（2012/2013）的颜色和品质有所提高。确定了赤霞珠葡萄酒的两种处理方法。M2 / 1 + VIN13和654 + VIN13，分别导致颜色增加的葡萄酒和口感和涩味增加的葡萄酒。