Pyruvic acid stress caused color attenuation by interfering with anthocyanins metabolism during alcoholic fermentation

Li, Xusheng; Teng, Zhaojun; Luo, Ziying; Yuan, Yangbing; Zeng, Yingyu; Hu, Jun; Sun, Jianxia; Bai, Weibin

doi:10.1016/j.foodchem.2021.131251

Cited by 13 publications

(11 citation statements)

References 35 publications

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Section: Resultsmentioning

confidence: 99%

“…It has been reported that anthocyanins participate in microbial metabolism, such as biotransformation, polymerization, copigmentation, oxidation, and flocculation adsorption with protein and phenolic compounds, during alcohol fermentation (Cecchini et al, 2019;Fan et al, 2019;F. He et al, 2012;Li, Teng, et al, 2022;Sun et al, 2022;Suzzi et al, 1992). C. Wu et al (2020) found that fermentation could accelerate biocatalysis of delphinidin-3-glucoside into polyphenols, and the intensity of transformation depended on the chemical structure of these compounds.…”

Section: Anthocyanins During Fermentationmentioning

confidence: 99%

“…Coinoculation with two commercial yeast and LAB (two commercial O. oeni strains) in Negroamaro winemaking could shorten the fermentation time, decrease the volatile acidity, and enhance the wine aroma profile associated to esters, diethyl succinate, and ethyl lactate (Tristezza et al, 2016). Minnaar et al (2019) found that Syrah wine fermented with simultaneous Saccharomyces/LAB (O. oeni and L. plantarum) inoculation had more phenolics and much higher quality, compared to sequential fermented wine (Hu et al, 2022). Compatibility and interactions between S. cerevisiae and LAB (L. plantarum and O. oeni) during mixed fermentations were evaluated based on chemical as well as the sensory profile of Shiraz wines, and the results indicated that co-inoculation fermentation strategy is preferred for phenolics, volatile, and sensory profile of the wine.…”

Section: Introductionmentioning

confidence: 99%

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Evolution of polyphenolic, anthocyanin, and organic acid components during coinoculation fermentation (simultaneous inoculation of LAB and yeast) and sequential fermentation of blueberry wine

Zhang

Fang

Huang

et al. 2022

Journal of Food Science

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This research aims to investigate the effects of both sequential fermentation and coinoculation fermentation with yeast and lactic acid bacterial (LAB) on the dynamics of changes in basic quality parameters and organic acid, anthocyanin, and phenolic components as well as antioxidant activity during the fermentation of blueberry. The coculture-fermented blueberry wine showed significant decreases in total phenolics, flavonoids, and anthocyanins,by 23.9%, 15.9%, and 13.7%, respectively, as compared with those before fermentation Fermentation changed the contents of organic acids in each group, with a more than 7-fold increase in lactic acid contents as well as a more than 4-fold reduction in quinic acid and malic acid contents. The content of all investigated anthocyanins first increased and then decreased. Moreover, different fermentation strategies exerted a profound influence on the dynamic change in phenolic components during fermentation; specifically, most of the phenolic acids showed a trend of increasing first, then decreasing, and finally increasing. Gallic acid, p-coumaric acid, quercetin, and myricetin were increased by 116.9%, 130.1%, 127.2% and 177.6%, respectively, while syringic acid, ferulic acid, cinnamic acid, and vanillic acid were decreased by 49.5%, 68.5%, and 37.1% in sequentially fermented blueberry wine. Coinoculation fermentation with yeast and LAB produces faster dynamic variations and higher organic acid, anthocyanin, and phenolic profiles than sequential inoculation fermentation.

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Section: Resultsmentioning

confidence: 99%

Section: Anthocyanins During Fermentationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Evolution of polyphenolic, anthocyanin, and organic acid components during coinoculation fermentation (simultaneous inoculation of LAB and yeast) and sequential fermentation of blueberry wine

Zhang

Fang

Huang

et al. 2022

Journal of Food Science

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“…Wine color performance is one of the crucial sensory quality properties and determinants of consumers purchase intention. Anthocyanins perform the dominating contributors to fruit wine color [ 6 , 7 ]. The chief drawback of using plums for winemaking is the relatively destitute anthocyanin contents, as well as the more unstable anthocyanin species compared to grapes, blueberries, and other anthocyanin-rich fruits [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…The chief drawback of using plums for winemaking is the relatively destitute anthocyanin contents, as well as the more unstable anthocyanin species compared to grapes, blueberries, and other anthocyanin-rich fruits [ 8 ]. These anthocyanins suffer degradation and absorption induced by the biological actions of yeast during alcoholic fermentation, followed by further anthocyanin derivative transformation in the presence of specific metabolites and phenolic acids during aging and storage [ 6 ]. Discrepancies in the observed effects of the color attenuation following plum wine fermentation and aging are significant, and directly threaten wine organoleptic quality, substantially shortening the shelf life [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Color Stability Enhancement and Antioxidation Improvement of Sanhua Plum Wine under Circulating Ultrasound

Zeng

et al. 2022

Foods

Self Cite

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Anthocyanins contribute to the attractive color of fruit wine, and their excessive degradation is deleterious to quality, especially for wine with an inherently low anthocyanin content, such as Sanhua plum wine. Ultrasonic treatment is well recognized for wine color maintenance. In the present study, fresh Sanhua plum wine was ultrasonic-treated and aged in barrels for three months. Our results demonstrate that ultrasonic treatment at 28 and 40 kHz improves color performance, as expressed by an increase in a*, b*, and C* values and color intensity, which is highly related to copigmentation. This successful conservation was attributed to the inactivation of polyphenol oxidase and the corresponding reduction in anthocyanin degradation. Finally, the increased antioxidative ability was verified due to the hydrogen donating ability of the surviving anthocyanins. This study indicates the reliability of ultrasonic treatment for providing superior colorfastness during Sanhua plum wine aging, which is also of great potential in processing different fruit wines.

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Evaluation of black grape pomace, a fruit juice by‐product, in shalgam juice production: Effect on phenolic compounds, anthocyanins, resveratrol, tannin, and in vitro antioxidant activity

Akbulut,

Çoklar,

Bulut

et al. 2024

Food Science & Nutrition

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The aims of this research were to investigate the usability of black grape pomace in the production of shalgam juice, which is a traditional fermented Turkish beverage, to transform the pomace into the high value‐added product and to enrich the shalgam juice with phenolic compounds. Black grape pomace and black carrot were used as the sources of polyphenols and five different formulations were obtained according to the amounts of black carrot and black grape pomace. During the fermentation, the samples were taken at different periods and analyzed for anthocyanins, phenolic compounds, antioxidant activity, and tannin content. Gentisic, caffeic, ferulic, coumaric, and chlorogenic acids, catechin, glucosides of kaemferol and isorhamnetin, resveratrol, rutin, cyanidin‐3‐xylosylglucosylgalactoside, cyanidin‐3‐xylosylgalactoside, cyanidin‐3‐xylosylglucosylgalactoside acylated with sinapic acid, ferulic acid, or coumaric acid, and glucosides of cyanidin, petunidin, and malvidin were identified in the shalgam juices that contained both black grape pomace and black carrot in their formulation. Some of these polyphenols were not detected detect in the shalgam juices that were produced from only the black carrot or black grape pomace. During the fermentation, a decrease in the amount of anthocyanins originated from black carrots and an increase in the amount of anthocyanins orginated from black grape pomace were determined. Black grape pomace addition to the formulation before the fermentation caused an increase in the amount of tannin in the shalgam juice samples. Consequently, it is thought that black grape pomace can be fruitfully evaluated in shalgam juice production and can be enhanced by polyphenolic profile of shalgam juice.

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Pyruvic acid stress caused color attenuation by interfering with anthocyanins metabolism during alcoholic fermentation

Cited by 13 publications

References 35 publications

Evolution of polyphenolic, anthocyanin, and organic acid components during coinoculation fermentation (simultaneous inoculation of LAB and yeast) and sequential fermentation of blueberry wine

Evolution of polyphenolic, anthocyanin, and organic acid components during coinoculation fermentation (simultaneous inoculation of LAB and yeast) and sequential fermentation of blueberry wine

Color Stability Enhancement and Antioxidation Improvement of Sanhua Plum Wine under Circulating Ultrasound

Evaluation of black grape pomace, a fruit juice by‐product, in shalgam juice production: Effect on phenolic compounds, anthocyanins, resveratrol, tannin, and in vitro antioxidant activity

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