Pyruvic acid stress caused color attenuation by interfering with anthocyanins metabolism during alcoholic fermentation.

Abstract Anthocyanin accounts for wine color performance, while it is susceptive to saccharomyces cerevisiae, causing threatened stability. Considering pyranoanthocyanin performed better color and stability, converting anthocyanins to pyranoanthocyanins in advance during fermentation was an ideal way for color improvement. Thus, pyruvic acid (PA) as the precursor of vitisin A was applied to fermentation with cyanidin-3-O-glucoside (C3G). Results showed that PA-stress leads to a color loss associated with a decrease in C3G and cyanidin. However, the content of pyranoanthocyanins under PA stress is unvaried. LC-MS-based non-target metabolomics revealed that superfluous PA can disturb the process of glycolysis and tricarboxylic acid cycle. Importantly, 1291 molecular features were increased and 1122 were decreased under PA-stress, in which several anthocyanins derivatization and isomerization were changed, contributing to color performance. This study indicated that extra PA is unfriendly to anthocyanins during fermentation, playing an adverse effect on color, which should be avoided in wine production.