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

通信作者：Qiu, SY[1];Arneborg, N[1]

机构：[1]Guizhou Univ, Sch Liquor & Food Engn, Key Lab Plant Resource Conservat & Germplasm Innov, Minist Educ, Guiyang 550025, Guizhou, Peoples R China;[2]Univ Copenhagen, Dept Food Sci, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark;[3]Jiangnan Univ, Sch Biotechnol, 1800 Lihu Rd, Wuxi 214122, Peoples R China;[4]Guizhou Inst Technol, Sch Food & Pharmaceut Engn, 1 Caiguan Rd, Guiyang 550003, Peoples R China;[5]Kweichow Moutai Distillery Co Ltd, Renhuai 564501, Guizhou, Peoples R China;[6]Chinese Acad Sci, Inst Soil Sci, CAS Key Lab Soil Environm & Pollut Remediat, Nanjing 210008, Peoples R China;[7]Kweichow Moutai Grp Ecol Agr Ind Dev Co Ltd, Danzhai 557500, Peoples R China;[8]Nanjing Univ Sci & Technol, Sch Environm & Biol Engn, 200 Xiaolingwei St, Nanjing 210094, Jiangsu, Peoples R China;[9]Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550003, Peoples R China

第一机构：Guizhou Univ, Sch Liquor & Food Engn, Key Lab Plant Resource Conservat & Germplasm Innov, Minist Educ, Guiyang 550025, Guizhou, Peoples R China

通信机构：corresponding author), Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550003, Peoples R 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);WOS:【SCI-EXPANDED(收录号:WOS:001147620700001)】；

基金：This work was financially supported by National Natural Science Foundation of China (grant No. 32360228) , the Guizhou University Natural Science Program (No. Gui Da Te Gang He Zi [2023] 21) , and the Guizhou Provincial Science and Technology Foundation (ZK [2022] General Project 190) .

语种：英文

外文关键词：Blueberry wine; Anthocyanins; Vinylphenol Pyranoanthocyanins; Non-Saccharomyces 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-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.