ArticleNPJ science of food2026
A method for screening anthocyanin-protective yeast based on mulberry anthocyanins and its application.
Article in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
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.
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