Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
J Agric Food Chem. 2020 Sep 16;68(37):10128-10141. doi: 10.1021/acs.jafc.0c03354. Epub 2020 Sep 1.
Alcoholic beverages with low ethanol contents were produced by fermenting black currant juice with and non- yeasts without added sugar. The effects of different yeasts on the phenolic compounds (anthocyanins, hydroxycinnamic acids, flavonols, and flavan-3-ols) and other selected constituents (the ethanol content, residual sugars, organic acids, and color) of the black currants were assessed. Single yeast-fermented beverages had higher ethanol contents (3.84-4.47%, v/v) than those produced by sequential fermentation. In general, the fermentation of black currant juice increased the contents of organic acids and flavonols, whereas anthocyanin contents decreased. All of the fermentations decreased the contents of glycosylated nitrile-containing hydroxycinnamic acids, resulting in higher contents of the corresponding aglycons. Fermentation with resulted in lower anthocyanin and organic acid contents compared to the other yeasts. Sequential fermentations with and led to the highest total hydroxycinnamic acids and anthocyanins among all of the fermentations.
采用低糖发酵工艺，利用 和非酿酒酵母对黑加仑汁进行发酵，生产低酒精度的酒精饮料。评估不同酵母对黑加仑中酚类化合物（花色苷、羟基肉桂酸、类黄酮和黄烷-3-醇）和其他选定成分（乙醇含量、残留糖分、有机酸和色泽）的影响。单酵母发酵饮料的乙醇含量（3.84-4.47%，v/v）高于顺序发酵。一般来说，黑加仑汁发酵会增加有机酸和类黄酮的含量，而花色苷的含量则会降低。所有发酵都会降低糖基化含腈羟基肉桂酸的含量，从而增加相应糖苷配基的含量。与其他酵母相比，发酵过程中使用 会导致花色苷和有机酸含量降低。 和 进行顺序发酵会导致所有发酵中总羟基肉桂酸和花色苷含量最高。
