Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing, 100083, China.
Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing, 100083, China; Hebi Polytechnic, Hebi Key Laboratory of Green Food Deep Processing, Hebi, 458030, China.
Food Microbiol. 2023 Aug;113:104272. doi: 10.1016/j.fm.2023.104272. Epub 2023 Mar 31.
The color of mulberry wine is difficult to maintain since the main chromogenic substances, anthocyanins, are severely degraded during fermentation and aging. This study selected Saccharomyces cerevisiae I34 and Wickerhamomyces anomalus D6, both displaying high hydroxycinnamate decarboxylase (HCDC) activity (78.49% and 78.71%), to enhance the formation of stable vinylphenolic pyranoanthocyanins (VPAs) pigments during mulberry wine fermentation. The HCDC activity of 84 different strains from eight regions in China was primarily screened via the deep well plate micro fermentation method, after which the tolerance and brewing characteristics were evaluated via simulated mulberry juice. The two selected strains and a commercial Saccharomyces cerevisiae were then inoculated individually or sequentially into the fresh mulberry juice, while the anthocyanin precursors and VPAs were identified and quantified via UHPLC-ESI/MS. The results showed that the HCDC-active strains facilitated the synthesis of stable pigments, cyanidin-3-O-glucoside-4-vinylcatechol (VPC3G), and cyanidin-3-O-rutinoside-4-vinylcatechol (VPC3R), highlighting its potential for enhancing color stability.
桑椹酒的颜色难以保持，因为主要的显色物质——花色苷在发酵和陈酿过程中会严重降解。本研究选择了具有高羟基肉桂酸脱羧酶（HCDC）活性（78.49%和 78.71%）的酿酒酵母 I34 和异常威克汉姆酵母 D6，以增强桑椹酒发酵过程中稳定的乙烯基苯酚吡喃花青素（VPAs）色素的形成。通过深孔板微发酵法初步筛选了来自中国八个地区的 84 株不同菌株的 HCDC 活性，然后通过模拟桑椹汁评估其耐受性和酿造特性。然后将这两个选定的菌株和一个商业酿酒酵母单独或依次接种到新鲜的桑椹汁中，通过 UHPLC-ESI/MS 鉴定和定量分析花色苷前体和 VPAs。结果表明，HCDC 活性菌株有利于稳定色素的合成，如矢车菊素-3-O-葡萄糖苷-4-乙烯基儿茶酚（VPC3G）和矢车菊素-3-O-芦丁苷-4-乙烯基儿茶酚（VPC3R），突出了其增强颜色稳定性的潜力。
