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.

蓝莓酒的开发为保持蓝莓的营养价值、延长保质期提供了一种替代方法。然而，发酵过程中花青素的损失和异味化合物的产生会损害蓝莓酒的颜色和品质。来自酵母的羟基肉桂酸脱羧酶可以催化羟基肉桂酸转化为乙烯基酚，随后乙烯基酚可以与花青素缩合形成更稳定的乙烯基酚吡喃花青素。本研究筛选了来自大曲的 10 种具有羟基肉桂酸脱羧酶活性的非酵母菌。 10个菌株中， Wickerhamomyces anomalus Y5的酚酸消耗量最高（34.59%），且几乎不产生H ₂ S。此外，Y5似乎产生四种乙烯基苯酚吡喃花青素（花青素-3-O-半乳糖苷/葡萄糖苷-4-乙烯基儿茶酚、花青素-3-O-半乳糖苷/葡萄糖苷-4-乙烯基丁香酚、锦葵素-4-乙烯基愈创木酚和锦葵素-4-乙烯基儿茶酚） ）在蓝莓酒发酵过程中，可以提高蓝莓酒的颜色稳定性。这些发现为使用非酵母菌提高蓝莓酒的质量提供了新的见解。