Hydroxycinnamic acid decarboxylase activity of yeast and its effect on the quality of fruit wines

Abstract

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.

Keywords

Yeast / Hydroxycinnamic acid decarboxylase / Vinylphenolic pyranoanthocyanin / Enzyme activity / Fruit wine stability

Author contributions

The authors confirm contribution to the paper as follows: conceptualization: Peng Y, Huang W, You Y; visualization: Peng Y, Xie Y; formal analysis, investigation: Peng Y, Zhou H; writing - original draft: Peng Y; writing - review and editing: Zhou F, Zhan J, Huang W, You Y; funding acquisition: You Y. All authors reviewed the results and approved the final version of the manuscript.

Data availability

Data sharing not applicable to this article as no datasets were generated or analyzed during the current study.

Acknowledgments

This review was supported by the National Key R&D Program of China (2022YFF1100202 and 2016YFD0400500) and the Science and Technology Project in Beijing (Z201100008920003).

Conflict of interest

The authors declare that they have no conflict of interest.

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