Wine Fermentation Research Articles

Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics

The fermentation metabolites significantly influence the quality of jujube wine. However, the dynamics of these metabolites during fermentation are not well understood. In this study, a total of 107 volatile and 1758 non-volatile compounds were identified using a flavor-directed research strategy and non-targeted metabolomics. The increase in esters and alcohols during fermentation shifted the aroma from grassy, mushroomy, and earthy to a floral and fruity flavor in the jujube wine. Leucine and phenylalanine were notably enriched during fermentation, potentially benefiting human health and enriching the flavor of fruit wines. Moreover, pathway analysis identified four key metabolic pathways and two crucial metabolic substrates, pyruvate and l-aspartate. This study provides a theoretical reference for optimizing the fermentation process and enhancing the quality of jujube wine.

Phenolic-rich lees from Philippine rice wine (tapuy) increases Caenorhabditis elegans lifespan in spite of having low antioxidant activity

Tapuy is an indigenous wine produced in the Philippines. Rice wine fermentation produces a by-product of rice leftover and microbial biomass, collectively called lees, which usually is discarded as a waste product. However, studies have shown the potential value of lees as a healthy food source. We wanted to determine the nutritional profile of tapuy wine and its lees and their abilities to extend lifespan in Caenorhabditis elegans. Tapuy lees (7.65 g/100 g dry weight) was 18.5-fold greater in protein content compared to tapuy wine. Its sugar content (27.66 g/100 g dry weight) is similar to the tapuy wine’s sugar content (23.465 g/100 g dry weight). Through LC–MS/MS, 18.75% and 12.39% of spectral peaks in tapuy wine and lees were matched, respectively, to specific compounds, and several of them are associated with beneficial health effects. Furthermore, the phenolic content in tapuy lees (19,475.526 Gallic Acid Equivalent) is 6.5-fold greater compared to tapuy wine. Surprisingly, the DPPH and FRAP antioxidant assays show that tapuy lees had a lesser antioxidant ability compared to tapuy wine. However, C. elegans fed with supplementation of tapuy lees extract showed a 16.24% increase in mean lifespan, which is higher compared to the 6.10% increase in mean lifespan when supplemented with tapuy wine. Taking all these findings together, our study revealed that tapuy lees has a greater nutritional value than tapuy wine, and this underutilized and wastefully discarded product can be repurposed as a potential functional food.Graphical

Using Non-SaccharomycesYeast to Modify Acidity during Wine Fermentations fromVitisHybrid Grapes Grown in a Warm Region

Using Non-<i>Saccharomyces</i>Yeast to Modify Acidity during Wine Fermentations from<i>Vitis</i>Hybrid Grapes Grown in a Warm Region

Glomerular injury induced by vinyl carbamate in A/J inbred mice: a novel model of membranoproliferative glomerulonephritis.

Ethyl carbamate (EC) is a process contaminant found in fermented foods and alcoholic beverages. Metabolic conversion of ethyl carbamate generates vinyl carbamate (VC), a carcinogenic metabolite. EC, as a Group 2A probable human carcinogen, and the more potent VC, are known to cause tumors in rodents. However, their effects on the kidney are unknown and were explored here. Female A/J inbred mice received an intraperitoneal injection of vehicle or VC. Beginning 5weeks after VC injection, mice showed signs of moribund state. Mouse necropsies revealed renal glomerular injury that histopathologically recapitulated human membranoproliferative glomerulonephritis (MPGN), as evidenced by light microscopy, immunostaining for immunoglobulins and complements, and electron microscopy. To determine the molecular pathomechanisms, a post-hoc analysis was performed on a publicly available RNA-Seq transcriptome of kidneys from control rats and rats treated with fermented wine containing high concentrations of EC. Kyoto Encyclopedia of Genes and Genomes pathway enrichment analyses of the differentially expressed genes revealed that the complement and coagulation cascades were a top predicted biological process involved. Furthermore, pathway-based data integration and visualization revealed that key regulators of complement activation were altered by high EC treatment. Among these, complement factors (CF) D and H, critical positive and negative regulators of the alternative pathway, respectively, were most affected, with CFD induced by 3.49-fold and CFH repressed by 5.9-fold, underscoring a hyperactive alternative pathway. Consistently, exposure of primary glomerular endothelial cells to EC or VC resulted in induction of CFD and repression of CFH, accompanied by increased fixation of C3 and C5b9. This effect seems to be mediated by Ras, one of the top genes that interact with both EC and VC, as identified by analyzing the chemical-gene/protein interactions database. Indeed, EC or VC-elicited complement activation was associated with activation of Ras signaling, but was abolished by the Ras inhibitor farnesyl thiosalicylic acid. Collectively, our findings suggest that VC, a metabolite of EC, induces glomerular injury in mice akin to human MPGN, possibly via perturbing the expression of complement regulators, resulting in an effect that favors activation of the alternative complement pathway.

Multifunctional-separation-mode ion chromatography method for determining major metabolites during multiple parallel fermentation of rice wine.

Facile and effective analysis methods are desirable for elucidating the behaviours of metabolites during fermentation reactions. Herein, a multifunctional-separation-mode ion chromatography (MFS-IC) method was developed for the simultaneous monitoring of major metabolites during multiple parallel fermentation, including those related to central carbon metabolism (saccharification, glycolysis, alcoholic fermentation, and the tricarboxylic acid (TCA) cycle). The use of two types of sulfo-modified size-exclusion columns and phthalic acid as the eluent allowed the separation of oligosaccharides (disaccharides, trisaccharides, and tetrasaccharides), glucose, pyruvate, and major organic acids during the TCA cycle (cis-aconitate, citrate, iso-citrate, malate, fumarate, and succinate but not α-ketoglutarate) from other non-target analytes. The MFS-IC method was successfully applied to monitoring the major metabolites in the rice wine brewing process. This approach can contribute to an improved understanding of metabolite behaviour during fermentation without requiring the use of expensive advanced instrumentation methods such as liquid chromatography-mass spectrometry and gas chromatography-mass spectrometry.

Dynamic Changes in Physicochemical Properties, Amino Acid Content, and Flavour‐Related Substances During Fortified Fermentation of Rice Wine With Saccharomycopsis fibuligera

Dynamic Changes in Physicochemical Properties, Amino Acid Content, and Flavour‐Related Substances During Fortified Fermentation of Rice Wine With <i>Saccharomycopsis fibuligera</i>

Comparison of ancestral and traditional methods for elaborating sparkling wines

This work compares the ancestral method for elaborating sparkling wines with the most widely used traditional method. Ancestral method is a single fermentation procedure in which the fermenting grape must is bottled before the end of alcoholic fermentation whereas traditional method involves a second fermentation of a base wine inside a bottle. Macabeo grapes were used to elaborate a traditional sparkling wine and two ancestral sparkling wines, one with a low yeast population and one with a high yeast population. The findings indicate that ancestral sparkling wines have lower ethanol content and can be elaborated using lower sulphur dioxide levels. In general, ancestral sparkling wines showed similar protein concentration, higher polysaccharide content, similar or better foamability (HM) than the traditional sparkling wine., No differences were found in the foam stability (HS). In addition, the sensory analysis indicated that ancestral sparkling wines have smaller bubble size, lower CO2 aggressivity, they seemed to have longer ageing time and were scored better than the traditional sparkling wine. These results therefore indicate that the ancestral method is of great interest for the elaboration of high-quality sparkling wines.

Fungal Community Composition and Its Relationship with Volatile Compounds during Spontaneous Fermentation of Cabernet Sauvignon from Two Chinese Wine-Growing Regions.

The microbial community structure associated with wine in a wine-growing region is shaped by diverse ecological factors within that region, profoundly impacting the wine flavor. In wine fermentation, fungi contribute more sensory-active biochemical compounds than bacteria. In this study, we employed amplicon sequencing to measure samples from the spontaneous fermentation process of cabernet sauvignon wines from two wine-growing regions in China to study the diversity and structural evolution of fungi during spontaneous fermentation and analyze the correlation between fungi and volatile compounds. The results showed significant differences in fungal community structure and diversity in cabernet sauvignon musts from different geographical origins, and these differences affected the flavor quality of the wines. As alcoholic fermentation progressed, Saccharomyces became the dominant fungal genus and reshaped the fungal community structure, and the diversity of the fungal community decreased. However, the fungal communities of each wine-growing region remained distinct throughout the fermentation process. Furthermore, the correlation between the fungal community and volatile compounds indicated that wine is a product of fermentation involving multiple fungal genera, and the flavor is influenced by a variety of fungi. Our study enhances the comprehension of fungal communities in Chinese wine-growing regions, explaining the regulatory role of wine-related fungal microorganisms in wine flavor.

Screening and characterization of indigenous non-Saccharomyces cerevisiae with high enzyme activity for kiwifruit wine production

To explore the diversity and fermentation potential of non-Saccharomyces cerevisiae associated with kiwifruit, indigenous yeasts isolated from kiwifruit and natural fermentation were comprehensively analyzed. A total of 166 indigenous yeasts were isolated, of which 54 representative strains were used for subsequent enzyme activity characterization. Different colorimetric methods were used to verify the ability of these strains to secrete hydrolytic enzymes, and then six strains were selected for sequential fermentation by specific activity assay. The performance of indigenous yeasts in improving organic acids, polyphenols, volatile compounds and sensory characteristics of wines was evaluated holistically. Results indicated that most sequential fermentations exhibited significant improvements in vitamin C and polyphenols. Remarkably, the involvement of Zygosaccharomyces rouxii, Meyerozyma guilliermondii, and Pichia kudriavzevii increased the concentrations of ethyl esters, acetates and alcohols, enhancing floral and tropical fruit odors and ultimately achieving the highest overall sensory acceptability, thereby highlighting their potential in kiwifruit wine fermentation.

Nakazawaea atacamensis f.a., sp. nov. a novel nonconventional fermentative ascomycetous yeast species from the Atacama Desert.

In this study, we describe Nakazawaea atacamensis f. a., sp. nov., a novel species obtained from Neltuma chilensis plant samples in Chile's hyperarid Atacama Desert. In total, three strains of N. atacamensis were obtained from independent N. chilensis samples (synonym Prosopis chilensis, Algarrobo). Two strains were obtained from bark samples, while the third strain was obtained from bark-exuded gum from another tree. The novel species was defined using molecular characteristics and subsequently characterized with respect to morphological, physiological, and biochemical properties. A neighbor-joining analysis using the sequences of the D1/D2 domains of the large subunit ribosomal RNA gene revealed that N. atacamensis clustered with Nakazawaea pomicola. The sequence of N. atacamensis differed from closely related species by 1.3%-5.2% in the D1/D2 domains. A phylogenomic analysis based on single-nucleotide polymorphism's data confirms that the novel species belongs to the genus Nakazawaea, where N. atacamensis clustered with N. peltata. Phenotypic comparisons demonstrated that N. atacamensis exhibited distinct carbon assimilation patterns compared to its related species. Genome sequencing of the strain ATA-11A-BT revealed a genome size of approximately 12.4 Mbp, similar to other Nakazawaea species, with 5116 protein-coding genes annotated using InterProScan. In addition, N. atacamensis exhibited the capacity to ferment synthetic wine must, representing a potential new yeast for mono or co-culture wine fermentations. This comprehensive study expands our understanding of the genus Nakazawaea and highlights the ecological and industrial potential of N. atacamensis in fermentation processes. The holotype of N. atacamensis sp. nov. is CBS 18375T . The Mycobank number is MB 849680.

Developing a novel selection method for alcoholic fermentation starters by exploring wine yeast microbiota from Greece.

The selection of native yeast for alcoholic fermentation in wine focuses on ensuring the success of the process and promoting the quality of the final product. The purpose of this study was firstly to create a large collection of new yeast isolates and categorize them based on their oenological potential. Additionally, the geographical distribution of the most dominant species, Saccharomyces cerevisiae, was further explored. Towards this direction, fourteen spontaneously fermented wines from different regions of Greece were collected for yeast typing. The yeast isolates were subjected in molecular analyses and identification at species level. RAPD (Random Amplified Polymorphic DNA) genomic fingerprinting with the oligo-nucleotide primer M13 was used, combined with Matrix Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry (MALDI-TOF MS) technique. All yeast isolates were scrutinized for their sensitivity to killer toxin, production of non-desirable metabolites such as acetic acid and H2S, β-glucosidase production and resistance to the antimicrobial agent; SO2. In parallel, S. cerevisiae isolates were typed at strain level by interdelta - PCR genomic fingerprinting. S. cerevisiae strains were examined for their fermentative capacity in laboratory scale fermentation on pasteurized grape must. Glucose and fructose consumption was monitored daily and at the final point a free sorting task was conducted to categorize the samples according to their organoleptic profile. According to our results, among the 190 isolates, S. cerevisiae was the most dominant species while some less common non-Saccharomyces species such as Trigonopsis californica, Priceomyces carsonii, Zygosaccharomyces bailii, Brettanomyces bruxellensis and Pichia manshurica were identified in minor abundancies. According to phenotypic typing, most isolates were neutral to killer toxin test and exhibited low acetic acid production. Hierarchical Cluster Analysis revealed the presence of four yeast groups based on phenotypic fingerprinting. Strain level typing reported 20 different S. cerevisiae strains from which 65% indicated fermentative capacity and led to dry wines. Sensory evaluation results clearly discriminated the produced wines and consequently, the proposed yeast categorization was confirmed. A novel approach that employs biostatistical tools for a rapid screening and classification of indigenous wine yeasts with oenological potential, allowing a more efficient preliminary selection or rejection of isolates is proposed.

QTL mapping reveals novel genes and mechanisms underlying variations in H2S production during alcoholic fermentation in Saccharomyces cerevisiae.

Saccharomyces cerevisiae requirement for reduced sulfur to synthesize methionine and cysteine during alcoholic fermentation, is mainly fulfilled through the sulfur assimilation pathway. Saccharomyces cerevisiae reduces sulfate into sulfur dioxide (SO2) and sulfide (H2S), whose overproduction is a major issue in winemaking, due to its negative impact on wine aroma. The amount of H2S produced is highly strain-specific and also depends on SO2 concentration, often added to grape must. Applying a bulk segregant analysis to a 96-strain-progeny derived from two strains with different abilities to produce H2S, and comparing allelic frequencies along the genome of pools of segregants producing contrasting H2S quantities, we identified two causative regions involved in H2S production in the presence of SO2. A functional genetic analysis allowed the identification of variants in four genes able to impact H2S formation, viz; ZWF1, ZRT2, SNR2, and YLR125W, and involved in functions and pathways not associated with sulfur metabolism until now. These data point out that, in wine fermentation conditions, redox status, and zinc homeostasis are linked to H2S formation while providing new insights into the regulation of H2S production, and a new vision of the interplay between the sulfur assimilation pathway and cell metabolism.

Impact of two new non-conventional yeasts, Candidaoleophila and Starmerella lactis-condensi, isolated from sugar-rich substrates, on Frappato wine aroma

The interest of non-Saccharomyces yeasts in wine fermentation increased constantly in last years. This study reports for the first time the enological potential of two strains Starmerella lactis-condensi MN412 and Candida oleophila YS209. In an innovative way, these strains were used in winemaking to improve floral and fruity aroma of Frappato red wine, which has not been explored. The enological performances of the two non-Saccharomyces strains were compared to a wine strain of Starmerella bacillaris, namely Cz3, previously characterized in winemaking conditions. In these three cases, the non-Saccharomyces strain was sequentially inoculated with S. cerevisiae wine strain NF213, used as control. The St. lactis-condensi MN412 was isolated from Sicilian manna, a sugar-rich matrix, extracted from Fraxinus angustifolia trees (Oleaceae). The strain C. oleophila YS209 was isolated from honey by-products. Microbiological counts showed the ability of MN412 and YS209 to maintain high counts up to 6 days of alcoholic fermentation. Regarding chemical parameters, Cz3 showed the highest glycerol production. Analysis of VOCs revealed that the trials with non-Saccharomyces yeasts were characterized by a higher concentration of esters that contributed positively to the fruity aroma of the wines. The sensory analysis confirmed that the use of MN412 and YS209 impacted positively the final wines in terms of fruity and floral intensity, respectively, while did not generate sensory defects. In conclusion, non-conventional yeasts represent strategy to improve floral-fruity freshness of wine aroma and sugar-rich matrices such as manna ash and honey might represent novel ecological niches as source of potential oenological yeast.

Optimization of ethanol and bioactive compounds fermentation of Elaeocarpus hygrophilus Kurz by using response surface methodology

Elaeocarpus hygrophilus Kurz is used for food such as jam, lactic fermentation, picking with rice wine, etc. To enhance the value and contribute to product diversification of Elaeocarpus hygrophilus, the optimizing wine fermentation by response surface methodology (RSM) was conducted with 2 factors including initial total soluble solids (20 -30oBrix) and pH (3.5-4.5). The 3-level factional design used for optimizing the effect of initial total soluble and pH were in agreement with the quadratic regression models well with R2 &gt;0.85. Based on the response surface plots, the optimal parameters of fermentation were 23oBrix and pH 4.4. In the optimized condition, the ethanol content of E. hygrophilus wine was 7.33 % v.v-1 . In 100 g of dry matter, the content of phenolic, flavonoid and tannin in wine was 0.47 g TAE, 0.20 g QE and 1.67 g TAE, respectively.

Killer yeasts used as starter cultures to modulate the behavior of potential spoilage non-Saccharomyces yeasts during Malbec wine fermentation

Yeast contamination is an important problem that affects wine production worldwide. In the present work, fermentative and biocontrol properties under winemaking conditions of the two killer strains, Saccharomyces cerevisiae Cf8 and Wickerhamomyces anomalus Cf20, were evaluated. S. cerevisiae Cf8 and its combination with W. anomalus Cf20 were able to effectively control the growth of Meyerozyma guilliermondii Cd6 at low SO2 concentrations during Malbec must fermentation. Although the killer strain Cf8 alone exerted lower inhibitory activity, it modulated the growth of the strain Cd6, which positively influenced on wine aroma and complexity without being detrimental to product quality. Malbec wine produced by mixed culture Cf8 and Cd6 was the preferred one by the judges in the sensory analysis. To our knowledge, this is the first study made on red wines produced with indigenous killer yeasts from the Northwest Region of Argentina, as well as the first report of the modulation of potential spoilage yeasts into positive starters using killer yeasts in wine production. These results suggest that killer yeasts could be utilized as starter cultures to produce regional wines using low concentrations of SO2.

Molecularly imprinted dispersive micro solid-phase extraction and tandem derivatization for the determination of histamine in fermented wines.

Histamine causes allergic reactions and can serve as an indicator for assessing food quality. This study designed and developed a dispersive micro solid-phase extraction (D-μSPE) method that combined the advantages of dispersive liquid-liquid extraction and solid-phase extraction (SPE). Molecularly imprinted polymers (MIPs) were employed as the solid phase in the D-μSPE method to extract histamine in wine samples. We used microwave energy to significantly reduce the synthesis time, achieving an 11.1-fold shorter synthesis time compared to the conventional MIP synthetic method. Under optimized D-μSPE conditions, our results showed that the dispersive solvent could effectively increase the adsorption performance of MIPs in wine samples by 97.7%. To improve the sensitivity of histamine detection in gas chromatography-mass spectrometry, we employed the microwave-assisted tandem derivatization method to reuse excess derivatization reagents and reduce energy consumption and reaction time. Calibration curves were constructed for wine samples spiked with 0-400 nmol histamine using the standard addition method, resulting in good linearity with a coefficient of determination of 0.999. The intra- and inter-batch relative standard deviations of the slope and intercept were < 0.7% and < 5.3%, respectively. The limits of quantitation and detection were 0.4 nmol and 0.1 nmol, respectively. The developed method was successfully applied to analyze the histamine concentration in 10 commercial wine samples. In addition, the AGREEprep tool was used to evaluate the greenness performance of the developed method, which obtained a higher score than the other reported methods.

ИССЛЕДОВАНИЕ СКЛОННОСТИ ФЕНОЛЬНЫХ ВЕЩЕСТВ ВИНОМАТЕРИАЛОВ И ВИН ИЗ ВИНОГРАДА СОРТА КАБЕРНЕ СОВИНЬОН К ОКИСЛЕНИЮ

One of the most important tasks in the production of high-quality red wines is the preservation of intense color, which exposed to atmospheric oxygen, can change and acquire garnet or brown shades. The intensity of color, its shades and stability are determined by the presence of phenolic compounds in wine, among which polymeric forms of polyphenols and anthocyanins have a rich color. In addition, the phenolic substances of red wines are represented by monomeric forms, catechins and procyanidins, etc. The impact of oxygen at various stages of the technological process of making wine can have both positive and negative effects on its chemical composition and organoleptic characteristics. The purpose of this research was to study the effect of oxygen introduced at various technological stages of the preparation of wine materials. As a result of studies of the indicators of the mass concentration of oxygen and phenolic substances that cause wine oxidation, as well as the organoleptic indicators of dry red wines (production samples) made from the Cabernet Sauvignon grape variety in various geographical zones of southern Russia, significant differences have been revealed due to agro-climatic conditions of growing grapes in a particular area, as well as the grape processing technology used at enterprises. Under the conditions of the laboratory and production unit «Micro wine-making», the possibility of using the microoxidation method both at the stage of must and pulp fermentation, and after the fermentation process (stabilization and clarification) for the purpose of deliberate oxidation of polyphenols, was shown. Based on the conducted studies, the optimal dosage of exogenous oxygen, which has a positive effect on the organoleptic characteristics of wine materials, is a concentration of 4-6 mg/dm3 both during microoxidation at the stage of must and pulp fermentation, and at the end of the fermentation of wine.

Characteristics of Gandaria (Bouea macrophylla Griff) Fruit Wine from Primary Fermentation and 14 Days Aging with Different Commercial Yeast Types and Concentrations

Gandaria fruit wine, however, is still made using a straightforward fermentation procedure, hence the final product is murky. The correct variables for judging fruit wine quality still require a number of optimization procedures to be carried out. The purpose of this research was, therefore, to compare the primary fermentation and aging effects of different commercial yeast types on the physicochemical properties of gandaria fruit wine. Aging for 14 days caused a significant decrease in the characteristics of gandaria wine produced with different commercial yeast types and concentrations compared to the freshly fermented wine. Total sugar, total acidity, vitamin C, total soluble solids, and turbidity were among the characteristics that decreased. Whereas with aging, the alcohol content and pH values increased. The gandaria wine produced with commercial yeast Pakmaya at a 2.5% concentration was found to be the best due to the alcohol content that complied with the standard for fruit wine and had the clearest resulting wine both for the primary fermentation and the 14-day aging.

Correlation between changes in flavor compounds and microbial community ecological succession in the liquid fermentation of rice wine.

Microorganisms play an important role in regulating flavor compounds in rice wine, whereas we often don't understand how did they affect flavor compounds. Here, the relations between flavor compounds and microbial community ecological succession were investigated by monitoring flavor compounds and microbial community throughout the fermentation stage of rice wine. The composition of microbial community showed a dynamic change, but 13 dominant bacterial genera and 4 dominant fungal genera were detected throughout the fermentation stages. Saccharomyces presented a strong negative correlation with fungi genera but had positive associations with bacteria genera. Similarly, flavor compounds in rice wine were also showed the dynamic change, and 112 volatile compounds and 17 free amino acids were identified in the whole stages. The alcohol-ester ratio was decreased in the LTF stage, indicating that low temperature boosts ester formation. The potential correlation between flavor compounds and microbial community indicated that Delftia, Chryseobacterium, Rhizopus and Wickerhamomyces were the core functional microorganisms in rice wine. These findings clarified the correlation between changes in flavor compounds and in microbial community in the liquid fermentation of rice wine, and these results have some reference value for the quality improvement and technological optimization in liquid fermentation of rice wine.

Enhancement of pyranoanthocyanin formation in blueberry wine with non-Saccharomyces yeasts

The development of blueberry wine provides an alternative method for maintaining the nutritional value and extending the shelf life of blueberries. However, anthocyanin loss and off-flavor compound generation during fermentation impair blueberry wine color and quality. Hydroxycinnamate decarboxylase from yeast can catalyze the conversion of hydroxycinnamic acids to vinylphenols, which later may condense with anthocyanins to form more stable vinylphenolic pyranoanthocyanins. In this study, 10 non-Saccharomyces yeasts from Daqu that showed hydroxycinnamate decarboxylase activity were screened. Among the 10 strains, Wickerhamomyces anomalus Y5 showed the highest consumption (34.59%) of the total tested phenolic acids and almost no H2S production. Furthermore, Y5 seemed to produce four vinylphenol pyranoanthocyanins (cyanidin-3-O-galactoside/glucoside-4-vinylcatechol, cyanidin-3-O-galactoside/glucoside-4-vinylsyringol, malvidin-4-vinylguaiacol, and malvidin-4-vinylcatechol) during blueberry wine fermentation, which may improve the color stability of blueberry wine. These findings provide new insights for improving the quality of blueberry wine using non-Saccharomyces yeasts.