Effect of selenium supplementation on yeast growth, fermentation efficiency, phytochemical and antioxidant activities of mulberry wine

This study, sought to assess the effect of Selenium (Se) supplementation on wine yeast growth, fermentation efficiency, antioxidant activities and retention of the chromatic properties of mulberry wine. Mulberry musts with three different concentration of Se-enriched yeast were subjected to a 7 days alcoholic fermentation. Post-fermentation quality parameters including phytochemical, chromatic, total residual Se and antioxidant properties were then evaluated. The results showed that, yeast's Se tolerance was exposure time and concentration dependent. This commensurate the increase in percentage efficiency (82.58 +/- 0.66-99.07 +/- 0.21). Se treated samples exhibited a significant (p < 0.05) improvement in the phytochemical properties and radical scavenging activities to the control. Variations in chromatic properties were correspondingly influenced by changes in concentration of phytochemicals and Se. In general, increasing Se concentration had no significant adverse effect on fermentation efficiency and overall quality. However, it was evident that mulberry wine fermented at 28 degrees C for 150 h with 100 mu g Se, gave the best results with high percentage (65.16%) Se retention in final wine sample.

Automated summary

This study aimed to assess the effects of Selenium supplementation on wine yeast growth, fermentation efficiency, antioxidant activities, and color properties of mulberry wine. The results indicated that yeast’s tolerance to Se was dependent on exposure time and concentration, with Se-treated samples showing significant improvements in phytochemical properties and radical scavenging activities. Variations in color properties were influenced by changes in phytochemical concentration and Se levels, with increasing Se concentration having no significant adverse effects on fermentation efficiency and overall quality.