Work

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

Year: 2026

Type: article

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.

Source: npj Science of Food

DOI: 10.1038/s41538-026-00766-y