PMID- 37098424
OWN - NLM
STAT- MEDLINE
DCOM- 20230427
LR  - 20230427
IS  - 1095-9998 (Electronic)
IS  - 0740-0020 (Linking)
VI  - 113
DP  - 2023 Aug
TI  - Formation of vinylphenolic pyranoanthocyanins by selected indigenous yeasts 
      displaying high hydroxycinnamate decarboxylase activity during mulberry wine 
      fermentation and aging.
PG  - 104272
LID - S0740-0020(23)00059-X [pii]
LID - 10.1016/j.fm.2023.104272 [doi]
AB  - 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.
CI  - Copyright (c) 2023 Elsevier Ltd. All rights reserved.
FAU - Gao, Yunxiao
AU  - Gao Y
AD  - 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. Electronic address: 
      yunxiao199799@163.com.
FAU - Wang, Xinyuan
AU  - Wang X
AD  - 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. Electronic address: 
      1261097341@qq.com.
FAU - Ai, Jingya
AU  - Ai J
AD  - 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. Electronic address: 
      aijingya@foxmail.com.
FAU - Huang, Weidong
AU  - Huang W
AD  - 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.
FAU - Zhan, Jicheng
AU  - Zhan J
AD  - 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. Electronic address: 
      zhanjicheng@cau.edu.cn.
FAU - You, Yilin
AU  - You Y
AD  - 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. Electronic address: 
      yilinyou@cau.edu.cn.
LA  - eng
PT  - Journal Article
DEP - 20230331
PL  - England
TA  - Food Microbiol
JT  - Food microbiology
JID - 8601127
RN  - 0 (Anthocyanins)
RN  - 28C0I29E70 (3,4-dihydroxystyrene)
RN  - EC 4.1.1.- (Carboxy-Lyases)
SB  - IM
MH  - Anthocyanins/metabolism
MH  - *Wine/analysis
MH  - Saccharomyces cerevisiae/genetics/metabolism
MH  - Fermentation
MH  - *Morus/metabolism
MH  - *Carboxy-Lyases/genetics/metabolism
OTO - NOTNLM
OT  - Color stability
OT  - Fermentation
OT  - Hydroxycinnamate decarboxylase activity
OT  - Mulberry wine
OT  - Vinylphenolic pyranoanthocyanin
COIS- Declaration of competing interest The authors declare that they have no known 
      competing financial interests or personal relationships that could have appeared 
      to influence the work reported in this paper.
EDAT- 2023/04/26 00:42
MHDA- 2023/04/27 06:42
CRDT- 2023/04/25 20:53
PHST- 2022/12/01 00:00 [received]
PHST- 2023/03/24 00:00 [revised]
PHST- 2023/03/29 00:00 [accepted]
PHST- 2023/04/27 06:42 [medline]
PHST- 2023/04/26 00:42 [pubmed]
PHST- 2023/04/25 20:53 [entrez]
AID - S0740-0020(23)00059-X [pii]
AID - 10.1016/j.fm.2023.104272 [doi]
PST - ppublish
SO  - Food Microbiol. 2023 Aug;113:104272. doi: 10.1016/j.fm.2023.104272. Epub 2023 Mar 
      31.