Enhancement of pyranoanthocyanin formation in blueberry wine with non-Saccharomyces yeasts.

Autor: Zhou J; Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China., Tang C; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China., Zou S; School of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, 1 Caiguan Road, Guiyang 550003, China., Lei L; Kweichow Moutai Distillery Co., Ltd., Renhuai, Guizhou 564501, China., Wu Y; Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China., Yang W; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China., Harindintwali JD; CAS Key Laboratory of Soil Environment and Pollution Remediation, Institute of Soil Science, Chinese Academy of Sciences, Nanjing 210008, China., Zhang J; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China., Zeng W; Kweichow Moutai (Group) Ecological Agriculture Industry Development Co., Ltd, Danzhai 557500, China., Deng D; Kweichow Moutai (Group) Ecological Agriculture Industry Development Co., Ltd, Danzhai 557500, China., Zhao M; Kweichow Moutai (Group) Ecological Agriculture Industry Development Co., Ltd, Danzhai 557500, China., Yu X; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China., Liu X; School of Environmental and Biological Engineering, Nanjing University of Science and Technology, 200 Xiaolingwei Street, Nanjing 210094, Jiangsu, China., Qiu S; Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China. Electronic address: syqiu@gzu.edu.cn., Arneborg N; Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. Electronic address: na@food.ku.dk.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Apr 16; Vol. 438, pp. 137956. Date of Electronic Publication: 2023 Nov 17.
DOI: 10.1016/j.foodchem.2023.137956
Abstrakt: The development of blueberry wine provides an alternative method for maintaining the nutritional value and extending the shelf life of blueberries. However, anthocyanin loss and off-flavor compound generation during fermentation impair blueberry wine color and quality. Hydroxycinnamate decarboxylase from yeast can catalyze the conversion of hydroxycinnamic acids to vinylphenols, which later may condense with anthocyanins to form more stable vinylphenolic pyranoanthocyanins. In this study, 10 non-Saccharomyces yeasts from Daqu that showed hydroxycinnamate decarboxylase activity were screened. Among the 10 strains, Wickerhamomyces anomalus Y5 showed the highest consumption (34.59%) of the total tested phenolic acids and almost no H 2 S production. Furthermore, Y5 seemed to produce four vinylphenol pyranoanthocyanins (cyanidin-3-O-galactoside/glucoside-4-vinylcatechol, cyanidin-3-O-galactoside/glucoside-4-vinylsyringol, malvidin-4-vinylguaiacol, and malvidin-4-vinylcatechol) during blueberry wine fermentation, which may improve the color stability of blueberry wine. These findings provide new insights for improving the quality of blueberry wine using non-Saccharomyces yeasts.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 The Author(s). Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: