Screening for High-Yielding Pyruvate and Acetaldehyde Yeasts and Their Application in Improving the Stability of Anthocyanin in Mulberry Wine.

Foods · 2025 · PMC12248806 · PMID 40647030

Europe PMC DOI

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a decreasing trendno p-value reported

As for the monomer anthocyanins, the C3G content showed a decreasing trend after fermentation, which may be because the monomer anthocyanins reacted with metabolites produced by yeast to form more stable polymers.

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an increasing trendno p-value reported

In contrast to C3G, C3R content showed an increasing trend after fermentation, and the C3R content increased the most in the AMR-1 control group (48.9%), followed by GS32 and D1.

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