Effects of Different Yeasts on the Degradation of Carotenoids during the Brewing of Wolfberry Wine

To explore the effect of different yeasts on the degradation of carotenoids during the fermentation of alcohol,five representative yeasts were selected for fermentation of wolfberry wine. The contents of carotenoids in wolfberry wine fermented by different yeasts were determined by high performance liquid chromatography(HPLC)to compare the changes in β-carotene of three carotenoids:Zeaxanthin,zeaxanthin and dipalmitate. Using the only carbon source of carotenoids to observe whether yeast could use their own enzymes to degrade carotenoids. The results showed that all the 5 yeasts could not directly utilize carotenoids,but the carotenoids in the fermentation system were degraded to different degrees due to the change of yeast fermentation environment. Saccharomyces yeast fermentation,fermentation thoroughly. Compared with the fermented non-Saccharomyces cerevisiae,the carotenoid had a great influence on the carotenoids,but with the prolongation of the fermentation time,the carotenoids tended to decline in varying degrees.