Jia Bo, Liu Xingyan, Zhan Jicheng, Li Jingyuan, Huang Weidong
College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural Univ, Beijing, 100083, P.R. China.
College of Food Science, Sichuan Agricultural Univ, Sichuan Ya'an, 625000, China.
J Food Sci. 2015 Jun;80(6):M1319-24. doi: 10.1111/1750-3841.12897. Epub 2015 May 5.
Proanthocyanidins (PAs) derived from the grape skin, as well as from grape seeds, grape stems, are an important group of polyphenols in wine. The aim of this study was to understand the effect of PAs (0.1, 1.0 g/L) on growth and alcoholic fermentation of 2 strains of Saccharomyces cerevisiae (commercial strain FREDDO and newly selected strain BH8) during copper-stress fermentation, using a simple model fermentation system. Our results showed that both PAs and Cu(2+) could pose significant inhibition effects on the growth of yeast cells, CO2 release, sugar consumption, and ethanol production during the initial phase of the fermentation. Compared to PAs, Cu(2+) performed more obvious inhibition on the yeast growth and fermentation. However, adding 1.0 g/L PAs increased in the vitality and metabolism activity of yeast cells at the mid-exponential phase of fermentation in the mediums with no copper and 0.1 mM Cu(2+) added, shortened the period of wine fermentation, and decreased the copper residues. It indicated that PAs could improve the ability of wine yeast to resist detrimental effects under copper-stress fermentation condition, maintaining cells metabolic activity, and fermentation could be controlled by manipulating PAs supplementation.
来源于葡萄皮以及葡萄籽、葡萄茎的原花青素（PAs）是葡萄酒中一类重要的多酚物质。本研究的目的是利用一个简单的模型发酵系统，了解PAs（0.1、1.0 g/L）对2株酿酒酵母（商业菌株FREDDO和新筛选菌株BH8）在铜胁迫发酵过程中生长和酒精发酵的影响。我们的结果表明，在发酵初期，PAs和Cu(2+)对酵母细胞的生长、CO2释放、糖消耗和乙醇产生均有显著抑制作用。与PAs相比，Cu(2+)对酵母生长和发酵的抑制作用更明显。然而，在未添加铜和添加0.1 mM Cu(2+)的培养基中，添加1.0 g/L PAs可提高发酵指数中期酵母细胞的活力和代谢活性，缩短葡萄酒发酵周期，并减少铜残留量。这表明PAs可以提高葡萄酒酵母在铜胁迫发酵条件下抵抗有害影响的能力，维持细胞代谢活性，并且可以通过控制PAs的添加量来控制发酵。
