Introduction: Indigenous yeasts are generally found in grapes, vineyards, and natural environments. Sequential inoculation and fermentation with non-Saccharomyces cerevisiae yeast (H30) and Saccharomyces cerevisiae (YT13) also improve the flavor of wine.Methods: This study sequentially inoculated fermented Petit Manseng and natural grape juice with native H30 and YT13 selected from vineyards in Yantai, China.Results and discussion: The sensory characteristics of Petit Manseng wine were evaluated by detecting the primary organic acids, phenolic acid compounds, and volatile ester compounds. The results showed that the lactic acid content of the natural wine fermented sequentially with H30 and YT13 increased by 490 μg/L compared with the control group, while the ferulic acid content was 1.4 times that of the single-yeast fermentation group. Furthermore, butyrolactone and anthocyanidin propionate were present in the mixed fermentation group, increasing the aroma complexity of Petit Manseng wine and providing high-quality yeast resources that increase the regional characteristics when producing dry white wine.

The Yantai region in China, despite its ideal viticultural conditions, faces a challenge in producing white wines with distinct regional typicity. This study explores the potential of indigenous yeast strains—specifically, the Hanseniaspora uvarum H30 and Saccharomyces cerevisiae YT13, both isolated and identified from the Yantai vineyard environment—to enhance the aroma profiles and overall quality of white wines from this region. Italian Riesling and Petit Manseng grapes were fermented with two commercial Saccharomyces cerevisiae strains (EC1118 and Tropical/X16) and a sequential inoculation of the locally sourced Hanseniaspora uvarum H30 (with high β-glucosidase activity) followed by S. cerevisiae YT13. The results showed that sequential inoculation with H30 + YT13 significantly enhanced the concentration of key ester compounds and uniquely increased terpene levels. Notably, valuable terpenes such as farnesol and nerolidol were exclusively detected in the H30 + YT13 group for Italian Riesling. Sensory analysis confirmed that these chemical changes translated into higher scores for floral and fruity attributes in the sequentially inoculated wines. These findings demonstrate that sequential inoculation with indigenous yeasts effectively enhances the aromatic complexity and varietal typicity of white wines from Yantai, providing a promising strategy for developing wines with stronger regional identity.

Investigating the distinct wine styles of subregions in Yantai is of great significance for enhancing the market recognition of this region and promoting the development of its local wine industry. In this study, three main white grape varieties from six village-level subregions in Yantai were used as raw materials to explore the quality characteristics of dry white wine. The physicochemical indices, phenolic compounds, and volatile aroma compounds were analyzed, and a two-way analysis of variance (ANOVA) was conducted on the significant aroma substances. The results indicated that Chardonnay, Italian Riesling, and Petit Manseng were more suitable for planting in Zhutangkuang, Beigezhuang, and Xingjia, respectively. The signature aroma profile of Keliu and Yujagou is characterized by purple floral notes and tart fruits, whereas that of Chouwang is distinguished by woody and herbal notes. These findings underscore the importance of site-specific cultivation for optimizing wine quality in Yantai's diverse microclimates, providing valuable insights for addressing the issue of wine style homogenization in this region.