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

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

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.

Original languageEnglish
Article number137956
JournalFood Chemistry
Number of pages10
Publication statusPublished - 2024

Bibliographical note

Publisher Copyright:
© 2023 The Author(s)

    Research areas

  • Anthocyanins, Blueberry wine, Non-Saccharomyces yeast, Vinylphenol Pyranoanthocyanins

ID: 381503953