Anthocyanins and Anthocyanin-Derived Products in Yeast-Fermented Beverages

Abstract

The beverages obtained by yeast fermentation from anthocyanin-rich natural sources (grapes, berries, brown rice, etc.) retain part of the initial pigments in the maturated drink. During the fermentation and aging processes anthocyanins undergo various chemical transformations, which include reactions with glycolytic products (especially pyruvate and acetaldehyde) or with other compounds present in the complex fermentation milieu (such as vinylphenols obtained from cinnamic acids by means of a yeast decarboxylase) yielding pigments which can be more stable than the initial anthocyanins. Overall, these compounds contribute to the organoleptic traits of the mature product, but also to the overall chemical composition which make the yeast fermented beverages important sources of dietary antioxidants. In this review, we focused on the studies regarding the changes underwent by anthocyanins during yeast-mediated fermentation, on the approaches taken to enrich the fermented beverages in anthocyanins and their derived products, and on the interrelations between yeast and anthocyanin which were of relevance for obtaining a high-quality product containing optimum amounts of anthocyanin and anthocyanin-derived products.

Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers

“…This could suggest an interaction between the anthocyanins that comes from corn malt and those phenol volatile compounds. According to Dufour and Sauvaitre [ 63 ] and Ruta and Farcasanu [ 64 ], interactions between anthocyanins and some aroma compounds such as phenol and 2-methoxy-phenol, lead the formation of copigments, which improve the stability of the anthocyanins and hence the colour stability of the beverage.…”

Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation

“…Moreover, their color expression remains stable against discoloration due to the presence of sulfur dioxide (bleaching capacity) or changes in pH [95] (Figure 4). During the fermentation process, practices like pellicular maceration that increase the extraction of anthocyanins from the skins of grape berries will promote the formation of vitisins [14]; also, acetaldehyde and pyruvic acid, as mentioned before, are important intermediate compounds in yeast metabolism and influence wine vitisin content [93,99,100].…”

“…In terms of vitisin kinetic formation, during S. cerevisiae fermentation, type-A vitisins are produced in the first six days of fermentation (when pyruvic acid is available). At the end of fermentation, when nutrients are limited, the amount of acetaldehyde is high enough to lead to the formation of type-B vitisins [93,99]. So, to generate a more pleasant red wine color, before fermentation the winemaker must select the wine yeast strains that will be able to increase anthocyanin extraction and/or can produce more pyruvic acid and acetaldehyde.…”

Coffee and Yeasts: From Flavor to Biotechnology

“…As suggested by its name, Robusta grows in (e.g., sake, palm wine) [8]. S. cerevisiae is one of the most studied microorganisms in both fundamental and industrial research, and the study of S. cerevisiae under wine fermentation conditions is one of the oldest and most representative research in biotechnology [9]. The natural habitats of yeasts include fruits, cacti, the bark of trees, soil, etc.…”