Enhancement of Nutritional and Sensory Properties of Cabernet Sauvignon Grape Wine: Incorporation of Arthrospira platensis

The rising demand for functional foods has increased interest in natural additives that enhance the nutritional and sensory qualities of traditional products. This study is the first to investigate the enrichment of Cabernet Sauvignon wine with Arthrospira platensis (AP), a filamentous cyanobacterium, to improve its nutritional and functional attributes. Grapes harvested from Gaziantep Province (Türkiye) in 2022 were used to produce four wine variants: a control (0% AP) and three treatments with 0.1%, 0.2%, and 0.4% AP. AP addition significantly affected physicochemical properties, bioactive composition, and sensory attributes. AP‐enriched wines exhibited a gradual increase in pH over time, unlike the control. Total phenolic content rose sharply after opening, reaching 4107.9 mg·GAE/L in the 0.4% AP wine, while the control declined. Antioxidant capacity improved, with the highest DPPH radical scavenging activity (6.12 mg·TE/mL) in the 0.4% AP treatment. Concentrations of key phenolics—including gallic acid, resveratrol, quercetin, procyanidin, and chlorogenic acid—were significantly elevated. Principal component analysis further distinguished AP wines from the control, highlighting AP’s role in altering wine composition. Sensory evaluation revealed that 0.1% AP improved flavor, aroma, appearance, and color, whereas higher levels slightly reduced acceptance due to intense pigment and aroma characteristics, though scores remained within acceptable limits. These findings suggest that AP shows strong potential as a natural fortifying agent, improving the nutritional, functional, and sensory qualities of wine.