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<p>Anthocyanins, key pigments and bioactive compounds in red wine, degrade significantly during fruit wine fermentation, leading to substantial losses. Yeast, as the primary driver of fermentation, plays a central role in this process. Identifying yeast strains that protect anthocyanins is crucial, yet effective anthocyanin-protective strains remain unavailable. This study introduces an innovative “microplate fermentation-spectral characterization” method, validated through large-scale fermentation, with an R² value of 0.9802, distinguishing strains with high, medium, and low anthocyanin-protective abilities. Five high-efficiency strains were identified, with DYG5 showing the best performance, with a total anthocyanin retention rate of 53.50% compared to 25.47% for commercial strains, resulting in a 110.1% increase, and enhancing cyanidin-3-glucoside retention by 1162%. These strains also improved antioxidant activity and color stability in mulberry wine. The methodology provides a foundation for developing high-efficiency anthocyanin-protective strains, offering significant industrial potential for improving fruit wine quality and protection.</p>

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A method for screening anthocyanin-protective yeast based on mulberry anthocyanins and its application

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年2月21日

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  • Xiang Yin,
  • Lan Shen,
  • Leyi Huang,
  • Zexuan Li,
  • Shuzhen He,
  • Muhui Yuan,
  • Weibin Bai,
  • Jianxia Sun

摘要

Anthocyanins, key pigments and bioactive compounds in red wine, degrade significantly during fruit wine fermentation, leading to substantial losses. Yeast, as the primary driver of fermentation, plays a central role in this process. Identifying yeast strains that protect anthocyanins is crucial, yet effective anthocyanin-protective strains remain unavailable. This study introduces an innovative “microplate fermentation-spectral characterization” method, validated through large-scale fermentation, with an R² value of 0.9802, distinguishing strains with high, medium, and low anthocyanin-protective abilities. Five high-efficiency strains were identified, with DYG5 showing the best performance, with a total anthocyanin retention rate of 53.50% compared to 25.47% for commercial strains, resulting in a 110.1% increase, and enhancing cyanidin-3-glucoside retention by 1162%. These strains also improved antioxidant activity and color stability in mulberry wine. The methodology provides a foundation for developing high-efficiency anthocyanin-protective strains, offering significant industrial potential for improving fruit wine quality and protection.