Enhancement of pyranoanthocyanin formation in blueberry wine with non-Saccharomyces yeasts
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Enhancement of pyranoanthocyanin formation in blueberry wine with non-Saccharomyces yeasts. / 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.
In: Food Chemistry, Vol. 438, 137956, 2024.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - Enhancement of pyranoanthocyanin formation in blueberry wine with non-Saccharomyces yeasts
AU - Zhou, Jianli
AU - Tang, Chuqi
AU - Zou, Shuliang
AU - Lei, Liangbo
AU - Wu, Yuangen
AU - Yang, Wenhua
AU - Harindintwali, Jean Damascene
AU - Zhang, Jiang
AU - Zeng, Wenwen
AU - Deng, Dan
AU - Zhao, Manman
AU - Yu, Xiaobin
AU - Liu, Xiaobo
AU - Qiu, Shuyi
AU - Arneborg, Nils
N1 - Publisher Copyright: © 2023 The Author(s)
PY - 2024
Y1 - 2024
N2 - 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.
AB - 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.
KW - Anthocyanins
KW - Blueberry wine
KW - Non-Saccharomyces yeast
KW - Vinylphenol Pyranoanthocyanins
U2 - 10.1016/j.foodchem.2023.137956
DO - 10.1016/j.foodchem.2023.137956
M3 - Journal article
C2 - 37989022
AN - SCOPUS:85177619761
VL - 438
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 137956
ER -
ID: 381503953