Article,
Enhancement of pyranoanthocyanin formation in blueberry wine with non-Saccharomyces yeasts
Affiliations
- [1] Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550003, Peoples R China [NORA names: China; Asia, East];
- [2] Jiangnan Univ, Sch Biotechnol, 1800 Lihu Rd, Wuxi 214122, Peoples R China [NORA names: China; Asia, East];
- [3] Guizhou Inst Technol, Sch Food & Pharmaceut Engn, 1 Caiguan Rd, Guiyang 550003, Peoples R China [NORA names: China; Asia, East];
- [4] Kweichow Moutai Distillery Co Ltd, Renhuai 564501, Guizhou, Peoples R China [NORA names: China; Asia, East];
- [5] Chinese Acad Sci, Inst Soil Sci, CAS Key Lab Soil Environm & Pollut Remediat, Nanjing 210008, Peoples R China [NORA names: China; Asia, East];
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Abstract
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 H2S production. Furthermore, Y5 seemed to produce four vinylphenol pyranoanthocyanins (cyanidin-3-O-galacto-side/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.