Zhou Hui, Chai Yajie, Huang Weidong, Zhan Jicheng, You Yilin
Yantai Institute of China Agricultural University, Binhai Middle Road 2006, Laishan District, Yantai 264670, China.
College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Tsinghua East Road 17, Haidian District, Beijing 100083, China.
Foods. 2025 Jun 27;14(13):2278. doi: 10.3390/foods14132278.
The structure of anthocyanins in mulberry wine is highly unstable and, therefore, degrades during the fermentation and aging process. This instability hinders the maintenance of color, affects the sensory quality, and impedes the development of the mulberry wine industry. In this study, high-yielding acetaldehyde yeasts GS32 and GS13, as well as high-yielding pyruvate yeast D1, were selected from our laboratory's strain bank for application in mulberry wine fermentation. The objective was to determine the impact of these high-yielding yeasts on improving anthocyanin content and color stability. The results revealed that different strains and inoculation methods significantly influenced anthocyanin content and color stability in mulberry wine. The GS32 exhibited the highest increase in total anthocyanin content, while the D1 showed a superior retention rate for C3G (a specific type of anthocyanin). Over a period of 1-5 weeks of aging time, minimal changes in color were observed across all treatment groups. These findings suggest that fermenting with yeast strains that yield high levels of pyruvate and acetaldehyde is an effective approach to address issues related to the poor stability of anthocyanins in mulberry wine.
桑椹酒中花色苷的结构极不稳定，因此在发酵和陈酿过程中会降解。这种不稳定性阻碍了色泽的保持，影响了感官品质，并阻碍了桑椹酒产业的发展。在本研究中，从本实验室的菌株库中筛选出高产乙醛酵母GS32和GS13以及高产丙酮酸酵母D1用于桑椹酒发酵。目的是确定这些高产酵母对提高花色苷含量和颜色稳定性的影响。结果表明，不同菌株和接种方式对桑椹酒中花色苷含量和颜色稳定性有显著影响。GS32的总花色苷含量增加最多，而D1对矢车菊素 - 3 - 葡萄糖苷（C3G，一种特定类型的花色苷）的保留率更高。在1 - 5周的陈酿期内，所有处理组的颜色变化极小。这些发现表明，用高产丙酮酸和乙醛的酵母菌株发酵是解决桑椹酒中花色苷稳定性差相关问题的有效方法。
