The Effect of Proanthocyanidins on Growth and Alcoholic Fermentation of Wine Yeast under Copper Stress.
Proanthocyanidins (PAs) derived from the grape skin, as well as from grape seeds, grape stems, are an important group of polyphenols in wine. The aim of this study was to understand the effect of PAs (0.1, 1.0 g/L) on growth and alcoholic fermentation of 2 strains of Saccharomyces cerevisiae (commercial strain FREDDO and newly selected strain BH8) during copper-stress fermentation, using a simple model fermentation system. Our results showed that both PAs and Cu(2+) could pose significant inhibition effects on the growth of yeast cells, CO2 release, sugar consumption, and ethanol production during the initial phase of the fermentation. Compared to PAs, Cu(2+) performed more obvious inhibition on the yeast growth and fermentation. However, adding 1.0 g/L PAs increased in the vitality and metabolism activity of yeast cells at the mid-exponential phase of fermentation in the mediums with no copper and 0.1 mM Cu(2+) added, shortened the period of wine fermentation, and decreased the copper residues. It indicated that PAs could improve the ability of wine yeast to resist detrimental effects under copper-stress fermentation condition, maintaining cells metabolic activity, and fermentation could be controlled by manipulating PAs supplementation.
College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural Univ, Beijing, 100083, P.R. China.
Bo
B
Jia
College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural Univ, Beijing, 100083, P.R. China.|College of Food Science, Sichuan Agricultural Univ, Sichuan Ya'an, 625000, China.
Xingyan
X
Liu
College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural Univ, Beijing, 100083, P.R. China.
Jicheng
J
Zhan
College of Food Science and Engineering, Qingdao Agricultural Univ, Qingdao, China.
Jingyuan
J
Li
College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural Univ, Beijing, 100083, P.R. China.
Weidong
W
Huang
D019149:Bioreactors; D050260:Carbohydrate Metabolism; D002245:Carbon Dioxide / Q000378:metabolism; D003300:Copper / Q000494:pharmacology*; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D006801:Humans; D010936:Plant Extracts / Q000494:pharmacology*; D059808:Polyphenols / Q000494:pharmacology; D044945:Proanthocyanidins / Q000494:pharmacology*; D012441:Saccharomyces cerevisiae / Q000187:drug effects* / Q000254:growth & development / Q000378:metabolism; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis / Q000382:microbiology
D010936:Plant Extracts; D059808:Polyphenols; D044945:Proanthocyanidins; D002245:Carbon Dioxide; D000431:Ethanol; D003300:Copper
alcoholic fermentation; copper; proanthocyanidins; wine yeast