The color of red wine will change constantly during fermentation and storage, which is related to the yeast introduced. Wild yeast has a strong adaptability to the environment, and effect of which on the color change of red wine is more obvious. In order to explore the molecular mechanism of wild yeast on color change of red wine, this paper summarized the sources and species of wild yeast including influence on production capacity of anthocyanin. The variation of wine color regulated by yeast was related to the genetic material of parent of hybrid strain producing pigment, chromogenic enzyme and storage temperature. Proanthocyanins and yeasts could promote each other. Different yeasts could produce anthocyanins with similar species but greater differences. Therefore, wine color was controlled by various yeasts. Isotopic labeling technology could detect the obvious symbiotic relationship between yeast and anthocyanin, and track accurately and timely the change of wine color. Metabolism of wild yeast and instability of anthocyanin could co-lead to discoloration of wine, however the molecular mechanism of colour fading was not clear nowadays. Therefore, there was an urgent need to screen the wild yeast with the safety and stability to wine color.
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28 February 2019
2018 INTERNATIONAL CONFERENCE ON BIOTECHNOLOGY AND BIOENGINEERING (8TH ICBB)
24–26 October 2018
Budapest, Hungary
Research Article|
February 28 2019
Advances in the molecular mechanism of wild yeast on color stability of red wine Free
Lijun Nan;
1
School of Chemistry and Life Sciences, Chuxiong Normal University
, Chuxiong 675000, China
2
Engineering Technology Research Center of Grape and Wine for advanced school in Yunnan, Chuxiong Normal University
, Chuxiong 675000, China
a)Corresponding author: [email protected]
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Miaorong Li;
Miaorong Li
b)
1
School of Chemistry and Life Sciences, Chuxiong Normal University
, Chuxiong 675000, China
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Sangfei Lv;
Sangfei Lv
1
School of Chemistry and Life Sciences, Chuxiong Normal University
, Chuxiong 675000, China
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Liyuan Liu;
Liyuan Liu
3
Technology Extension Service Center for Forest and Fruit Industries in Turpan
, Turpan 838000, China
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Changwei Cui;
Changwei Cui
1
School of Chemistry and Life Sciences, Chuxiong Normal University
, Chuxiong 675000, China
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Ning Na;
Ning Na
1
School of Chemistry and Life Sciences, Chuxiong Normal University
, Chuxiong 675000, China
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Chengdong Xu;
Chengdong Xu
1
School of Chemistry and Life Sciences, Chuxiong Normal University
, Chuxiong 675000, China
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Yashan Li
Yashan Li
c)
1
School of Chemistry and Life Sciences, Chuxiong Normal University
, Chuxiong 675000, China
c)Corresponding author: [email protected]
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Lijun Nan
1,2,a),b)
Miaorong Li
1,b)
Sangfei Lv
1
Liyuan Liu
3
Changwei Cui
1
Ning Na
1
Chengdong Xu
1
Yashan Li
1,c)
1
School of Chemistry and Life Sciences, Chuxiong Normal University
, Chuxiong 675000, China
2
Engineering Technology Research Center of Grape and Wine for advanced school in Yunnan, Chuxiong Normal University
, Chuxiong 675000, China
3
Technology Extension Service Center for Forest and Fruit Industries in Turpan
, Turpan 838000, China
a)Corresponding author: [email protected]
b)
Lijun Nan and Miaorong Li contributed equally to this work and should be considered co-first authors
c)Corresponding author: [email protected]
AIP Conf. Proc. 2079, 020022 (2019)
Citation
Lijun Nan, Miaorong Li, Sangfei Lv, Liyuan Liu, Changwei Cui, Ning Na, Chengdong Xu, Yashan Li; Advances in the molecular mechanism of wild yeast on color stability of red wine. AIP Conf. Proc. 28 February 2019; 2079 (1): 020022. https://doi.org/10.1063/1.5092400
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