The production process of fruit wines is significantly hindered by the color instability of fruit juices, primarily due to their high anthocyanin content. Recent advancements have introduced yeast strains that produce hydroxycinnamic acid decarboxylase (HCDC) into the brewing process, which have demonstrated considerable efficacy in enhancing color stability and mitigating undesirable odors in fruit wines. This review aims to elucidate the mechanism by which HCDC facilitates the synthesis of vinylphenolic pyranoanthocyanins (VPA). Additionally, we will discuss methodologies for assessing the enzyme's activity and compare the enzymatic activities derived from various sources. Furthermore, we will summarize the application of HCDC from yeast during fermentation, to provide a comprehensive scientific foundation, and reference for the utilization of this enzyme in fruit wines and other fermented wines.

In this study, microfluidization was explored to inactivate autolytic spoilage enzymes (polyphenol oxidase, PPO, and peroxidase, POD) that significantly impact the nutritional and sensory qualities of tender coconut water (TCW). TCW was treated at three different pressure levels (70, 140, and 210 MPa) and five different number of passes/cycles (3, 5, 7, 9, and 11). The highest percentage reduction was obtained in the case of PPO (~61% in the 11th pass, at 210 MPa), while for POD, ~45% reduction was achieved in the 9th pass, at 70 MPa. The impact of different treatment conditions on the physicochemical properties of TCW, such as color, turbidity, total soluble solids (TSS), pH, titratable acidity, total phenolic content (TPC), and protein content was assessed. The pH and TSS remained unaffected; whereas, turbidity showed an increase with treatment intensity from 2.59% ± 0.14% (untreated) to 8.62% ± 0.39% (30,000 psi, 11 passes), and the highest color difference was observed for this sample (ΔE = 4.61 ± 0.018). Furthermore, TPC and antioxidant activity showed minimal changes upon treatment. Overall, the findings of this research provide new insights into the application of microfluidization for the processing of thermally sensitive products such as TCW, extending their shelf life without any additives and providing a clean label solution.

In this study, microfluidization was explored to inactivate autolytic spoilage enzymes (polyphenol oxidase, PPO, and peroxidase, POD) that significantly impact the nutritional and sensory qualities of tender coconut water (TCW). TCW was treated at three different pressure levels (70, 140, and 210 MPa) and five different number of passes/cycles (3, 5, 7, 9, and 11). The highest percentage reduction was obtained in the case of PPO (~61% in the 11th pass, at 210 MPa), while for POD, ~45% reduction was achieved in the 9th pass, at 70 MPa. The impact of different treatment conditions on the physicochemical properties of TCW, such as color, turbidity, total soluble solids (TSS), pH, titratable acidity, total phenolic content (TPC), and protein content was assessed. The pH and TSS remained unaffected; whereas, turbidity showed an increase with treatment intensity from 2.59% ± 0.14% (untreated) to 8.62% ± 0.39% (30,000 psi, 11 passes), and the highest color difference was observed for this sample (ΔE = 4.61 ± 0.018). Furthermore, TPC and antioxidant activity showed minimal changes upon treatment. Overall, the findings of this research provide new insights into the application of microfluidization for the processing of thermally sensitive products such as TCW, extending their shelf life without any additives and providing a clean label solution.

The production process of fruit wines is significantly hindered by the color instability of fruit juices, primarily due to their high anthocyanin content. Recent advancements have introduced yeast strains that produce hydroxycinnamic acid decarboxylase (HCDC) into the brewing process, which have demonstrated considerable efficacy in enhancing color stability and mitigating undesirable odors in fruit wines. This review aims to elucidate the mechanism by which HCDC facilitates the synthesis of vinylphenolic pyranoanthocyanins (VPA). Additionally, we will discuss methodologies for assessing the enzyme's activity and compare the enzymatic activities derived from various sources. Furthermore, we will summarize the application of HCDC from yeast during fermentation, to provide a comprehensive scientific foundation, and reference for the utilization of this enzyme in fruit wines and other fermented wines.