Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forestry Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
Food Chem. 2020 Feb 1;305:125438. doi: 10.1016/j.foodchem.2019.125438. Epub 2019 Aug 31.
Fifteen vitisin A-type pyranoanthocyanins (vAPs) were determined in bilberry wines fermented with Saccharomyces cerevisiae and Schizosaccharomyces pombe by HPLC-DAD and UPLC-DAD-ESI-MS/MS. The fermentation involving S. pombe enhanced the production of vAPs compared to the fermentation with pure S. cerevisiae. The formation of vAPs correlated significantly with the decrease in the content of monomeric anthocyanins and pyruvic acid during 12 months of aging. vAPs were more stable than their corresponding monomeric anthocyanins. Methylation in the B-ring and glycosylation with galactose and arabinose further improved the stability of vAPs. Aging for 12 months led to depletion of pyruvic acid and reduction of over 50% of monomeric anthocyanins. The content of vAPs increased by 26-54% during the first six months of aging, followed by a 2.2-10.2% reduction over the following six months. More residual pyruvic acid in S. pombe wines after fermentation consequently enhanced the generation of vAPs during aging.
采用高效液相色谱-二极管阵列检测（HPLC-DAD）和超高效液相色谱-二极管阵列检测-电喷雾串联质谱联用（UPLC-DAD-ESI-MS/MS）法测定了由酿酒酵母和粟酒裂殖酵母发酵的越橘酒中的 15 种花色苷 A 型吡喃酰基花色素（vAPs）。与仅用酿酒酵母发酵相比，粟酒裂殖酵母的发酵提高了 vAPs 的产量。vAPs 的形成与在 12 个月陈酿过程中单体花色苷和丙酮酸含量的下降显著相关。vAPs 比其相应的单体花色苷更稳定。B 环的甲基化和与半乳糖及阿拉伯糖的糖苷化进一步提高了 vAPs 的稳定性。12 个月的陈酿导致丙酮酸耗尽，单体花色苷减少 50%以上。在陈酿的前 6 个月，vAPs 的含量增加了 26-54%，随后在接下来的 6 个月中减少了 2.2-10.2%。发酵后粟酒裂殖酵母酒中残留的丙酮酸较多，从而在陈酿过程中增强了 vAPs 的生成。
