文献类型：期刊文献

英文题名：Enhancement of pyranoanthocyanin formation in blueberry wine with non-Saccharomyces yeasts

作者：Zhou, Jianli Tang, Chuqi Zou, Shuliang Lei, Liangbo Wu, Yuangen Yang, Wenhua Harindintwali, Jean Damascene Zhang, Jiang Zeng, Wenwen Deng, Dan Zhao, Manman Yu, Xiaobin Liu, Xiaobo Qiu, Shuyi Arneborg, Nils

第一作者：Zhou, Jianli

机构：[1] Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region [Ministry of Education], School of Liquor and Food Engineering, Guizhou University, Guizhou Province, Guiyang, 55002, China; [2] Department of Food Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg C, 1958, Denmark; [3] School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China; [4] School of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, 1 Caiguan Road, Guiyang, 550003, China; [5] Kweichow Moutai Distillery Co., Ltd., Renhuai, Guizhou, 564501, China; [6] CAS Key Laboratory of Soil Environment and Pollution Remediation, Institute of Soil Science, Chinese Academy of Sciences, Nanjing, 210008, China; [7] Kweichow Moutai [Group] Ecological Agriculture Industry Development Co., Ltd, Danzhai, 557500, China; [8] School of Environmental and Biological Engineering, Nanjing University of Science and Technology, 200 Xiaolingwei Street, Jiangsu, Nanjing, 21009, China

第一机构：Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region [Ministry of Education], School of Liquor and Food Engineering, Guizhou University, Guizhou Province, Guiyang, 55002, China

年份：2024

卷号：438

外文期刊名：Food Chemistry

收录：EI(收录号：20234815107018);Scopus(收录号：2-s2.0-85177619761)

语种：英文

外文关键词：Anthocyanins - Fermentation - Flavor compounds - Yeast

摘要：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-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. ? 2023 The Author(s)