Hydroxycinnamic acid decarboxylase activity of yeast and its effect on the quality of fruit wines
Yuyan Peng | Yiding Xie | Hui Zhou | Fang Zhou | Jicheng Zhan | Weidong Huang | Yilin You
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.
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Эту запись предоставил Maximum Academic Press