Candida citrina FPW8-36 and application thereof

Abstract

The invention discloses a Candida citrina FPW-8-36 strain and an application of the Candida citrina FPW-8-36 strain, and belongs to the field of fruit wine brewing. The candida citriodora FPW8-36 is obtained through screening, fruit juice is fermented by the candida citriodora FPW8-36 to prepare the fruit wine, the flavor of kiwi fruit wine and the flavor of sweet pepper fruit wine are remarkably improved, specifically, the linalool content is 565.83 micrograms / L and 472.94 micrograms / L and is 2.26 times and 1.13 times that of AY; the content of 2-ethyl methylbutyrate is 121.34 [mu] g / L, and the content of 2-ethyl methylbutyrate is 155.06 [mu] g / L The content of phenethyl alcohol is 168879.19 [mu] g / L and the content of phenethyl alcohol is 15067.39 [mu] g / L and is 6.96 times and 1.23 times that of AY; the content of gamma-butyrolactone is 385.22 [mu] g / L and the content of gamma-butyrolactone is 450.53 [mu] g / L respectively, and is 2.37 times and 1.35 times that of AY.

Description

Technical Field

[0001] The invention relates to a Candida quercitrusa FPW-8-36 strain and application thereof, and belongs to the field of fruit wine brewing. Background Art

[0002] The aroma of fruit wine fermentation is produced by yeast metabolism. Fermentation with a single yeast strain is prone to produce fruit wine products that lack typical flavor and regional characteristics. Recent studies have shown that non-brewer yeasts play an important role in enriching fruit wine, especially in enhancing the important flavor compounds in fruit wine. Non-Saccharomyces yeasts Zygosaccharomyces rouxii (Li, Shiqi, et al. 2023, Enhancing antioxidant activity and fragrant profile of low-ethanol kiwi wine via sequential culture of indigenous Zygosaccharomyces rouxii and Saccharomyces cerevisiae. Food Bioscience 51), Zygosaccharomyces bailii, Wickerhamomyces anomalus, Schizosaccharomyces pombe and Pichia fermentans (Li, Shiqi, et al. 2022, Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine. Food Microbiology 103) can improve the quality of fruit wine. However, non-Saccharomyces yeasts suitable for fruit wine fermentation are still lacking, especially strains suitable for the development of multiple fruit wines at the same time. Linalool, ethyl 2-methylbutyrate, phenylethanol and γ-butyrolactone are important flavor compounds in fruit wine. In order to further improve the flavor and commercial value of fruit wine, it is of great significance to screen non-brewery yeasts that enhance the volatile flavor compounds of fruit wine. Summary of the invention

[0003] In view of the above-mentioned deficiencies in the prior art, the present invention provides a strain of Candida quercitrusa FPW8-36 and applications thereof, aiming to solve the flavor problem in the process of fruit wine brewing.

[0004] The first technical solution provided by the present invention is a strain of Candida quercitrusa FPW8-36, which has been deposited in the China Center for Type Culture Collection on July 1, 2024, with the deposit number of CCTCCNO: M 20241439.

[0005] The second technical solution provided by the present invention is a microbial preparation containing the Candida citrinum FPW8-36 described in the first technical solution.

[0006] In certain embodiments, the amount of Candida citrinum FPW8-36 added to the microbial preparation is at least 1×10 6 CFU / mL or 1×10 6 CFU / g.

[0007] Preferably, the amount of the Candida citrinum FPW8-36 added to the microbial preparation is at least 1×10 8 CFU / mL or 1×10 8 CFU / g.

[0008] The third technical solution provided by the present invention is a starter culture, wherein the starter culture contains the Candida citrinum FPW8-36 described in the first technical solution or the microbial preparation described in the second technical solution.

[0009] In certain embodiments, the amount of Candida citrinum FPW8-36 added to the starter is at least 1×10 6 CFU / mL or 1×10 6 CFU / g.

[0010] Preferably, the amount of the Candida citrinum FPW8-36 added to the starter is at least 1×10 8 CFU / mL or 1×10 8 CFU / g.

[0011] The fourth technical solution provided by the present invention is the use of the Candida citrinum FPW8-36 described in the first technical solution, or the microbial preparation described in the second technical solution, or the starter described in the third technical solution in fruit wine brewing.

[0012] In certain embodiments, the fruit wine is kiwi fruit wine and sweet pepper fruit wine.

[0013] The fifth technical solution provided by the present invention is a method for brewing fruit wine, wherein the method comprises fermenting the citrus yeast FPW8-36 described in the first technical solution, the microbial preparation described in the second technical solution, or the starter described in the third technical solution with fruit juice to prepare the fruit wine.

[0014] In certain embodiments, the fermentation parameters are: fermentation temperature is 20-30° C., and fermentation time is at least 72 hours.

[0015] In certain embodiments, the juice includes kiwi juice and bell pepper juice.

[0016] In certain embodiments, in the fermentation system, the sugar content of the juice is 20-22%.

[0017] The sixth technical solution provided by the present invention is a method for increasing the volatile flavor compounds of fruit wine, wherein the method comprises fermenting the fruit juice using the citrus Candida FPW8-36 described in the first technical solution, the microbial preparation described in the second technical solution, or the starter described in the third technical solution.

[0018] In certain embodiments, in the fermentation system, the sugar content of the fruit juice is 20-22%, and the fruit juice is kiwi juice or sweet pepper juice.

[0019] In certain embodiments, the fermentation parameters are: fermentation temperature is 20-30° C., and fermentation time is at least 72 hours.

[0020] In certain embodiments, the volatile flavor compounds include linalool, ethyl 2-methylbutyrate, gamma-butyrolactone, and phenylethanol.

[0021] The technical effects of the present invention are as follows:

[0022] The present invention obtains multiple non-brewer's yeast strains by screening TTC culture medium, further screens and obtains a Candida citrus FPW8-36, and uses Candida citrus FPW8-36 to ferment fruit juice to prepare fruit wine, which significantly improves the flavor of the fruit wine. Specifically, the linalool content in kiwi fruit wine and sweet pepper fruit wine is 565.83 μg / L and 472.94 μg / L, respectively, which is 2.26 and 1.13 times that of AY, significantly higher than that in AY. The content of linalool and ethyl 2-methylbutyrate were 121.34μg / L and 155.06μg / L, respectively, which were 1.31 and 1.48 times that of AY; the content of phenylethanol was 168879.19μg / L and 15067.39μg / L, respectively, which were 6.96 and 1.23 times that of AY; the content of γ-butyrolactone was 385.22μg / L and 450.53μg / L, respectively, which were 2.37 and 1.35 times that of AY.

[0023] Biomaterial Deposit Certificate

[0024] A strain of Candida quercitrusa FPW8-36, with a taxonomic name of Candida quercitrusa, was deposited in the China Center for Type Culture Collection on July 1, 2024. The deposit address is: Wuhan University, Wuhan, China, and the deposit number is CCTCC NO: M 20241439. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 TTC staining images (a) and colony morphology images (b) of some strains.

[0026] Figure 2 Sensory evaluation of kiwi wine (a) and sweet pepper wine (b) fermented by AY and M-86.

[0027] Figure 3 These are the morphological characteristics of strain Candida quercitrusa FPW8-36.

[0028] Figure 4 This is the phylogenetic tree of Candida quercitrusa FPW8-36 based on neighbor-joining analysis of ITS rDNA sequence data.

[0029] Figure 5 This is a comparison chart of the concentrations of volatile compounds in two fruit wines; FW8-36: Candida quercitrusa FPW8-36; AY: Angel Yeast; A: linalool; B: ethyl 2-methylbutyrate; C: phenylethanol; D: γ-butyrolactone. DETAILED DESCRIPTION

[0030] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explaining the present invention and are not used to limit the present invention.

[0031] Test method:

[0032] 1. The determination of total acid, ascorbic acid and reducing sugar content shall refer to the national standard GB / T 15038-2006 "General Analysis Method for Grape and Fruit Wine".

[0033] 2. The pH value is measured by an acidity meter.

[0034] 3. Total phenols were determined by the folin phenol colorimetric method: Preparation of standard curve: 0, 20, 40, 60, 80, 100 μL of gallic acid were taken, and 1000, 980, 960, 940, 920, 900 μL of distilled water were added to prepare gallic acid solutions of different concentrations, 50 μL of gallic acid + 50 μL of folin phenol + 50 μL of sodium carbonate + 100 μL of distilled water, and the OD value was measured at 765 nm.

[0035] Experimental group: 50 μL sample + 50 μL folin phenol + 50 μL 7.5% sodium carbonate + 100 μL distilled water, let stand for 30 min, and measure the OD value at 765 nm.

[0036] 4. Alcohol content is measured using a handheld alcohol meter.

[0037] 5. The sugar content is measured by a handheld saccharimeter.

[0038] 6. Headspace solid phase microextraction (HS-SPME): HS-SPME combined with gas chromatography-mass spectrometry (GC-MS) (Agilent 8890BGC, 5977B MS; Agilent Technologies, Santa Clara, CA, USA) was used to analyze the volatile compounds produced at the end of the fruit wine fermentation process. 5 mL of sample was accurately aspirated and 1 mL of NaCl saturated solution was added to a 15 mL SPME flask. Then 25 μL of toluene-d8 (2.024 mg / L) and 50 μL of ethyl acetate-d3 (19.7 mg / L) were added as internal standards, sealed and equilibrated at 40 °C for 15 min, and the aged extraction head was inserted and extracted at a stirring speed of 300 rpm / min for 30 min. After the extraction, the injector was inserted into the headspace bottle (depth 22 mm), placed at 40 °C for 10 min, and the volatile substances were collected for gas chromatography-mass spectrometry (GC-MS) analysis. GC-MS conditions: A DB-5MS column (60 m × 250 μm, film thickness 0.25 μm; Agilent, Santa Clara, CA, USA) was used with helium as the carrier gas at a flow rate of 1.0 mL / min. The initial column temperature was 40 °C, maintained for 1 min, and then increased to 230 °C at a rate of 4 °C / min and maintained for 15 min. Mass spectrometry analysis was performed under the conditions of ion source temperature of 230 °C, mass range of m / z 29-500, and electron ionization energy of 70 eV. The identification of volatile compounds involved the comparison of mass spectra and retention indices (Rl). The relative residual times of volatile compounds were calculated based on the linear retention times of the n-alkane (C, Con DB-WAX) column using the modified Kovats method.

[0039] 7. Qualitative and quantitative analysis of aroma substances: Match the detected unknown compounds with the mass spectral library of the National Institute of Standards and Technology (NIST) and the Wiley Library, and select substances with high matching degree as effective aroma components for qualitative comparison. Use the internal standard method for semi-quantitative analysis. Using toluene-d8 and ethyl acetate-d3 as internal standards, calculate the mass concentration of the component to be tested by comparing the peak area ratio of each component with the internal standard and correcting it.

[0040] The raw materials used in the examples are:

[0041] 1. Angel Wine Yeast (AY): Angel Yeast Co., Ltd.

[0042] 2. Kiwi, loquat, mulberry, blueberry, sunshine rose, and jasmine grape were purchased from Guida Fresh Fruit Shop in Lao Chaoyang Village, Huaxi District (Guiyang, Guizhou Province), and commercial pickled pepper products (PJ) were purchased from Huimin Fresh Supermarket in Lao Chaoyang Village, Huaxi District (Guiyang, Guizhou Province).

[0043] 3. YPD liquid medium (100 mL): weigh 1 g of yeast extract, 2 g of tryptone, and 2 g of glucose, add distilled water to make up to 100 mL, and sterilize at 121°C for 15 min before use.

[0044] 4. Kiwifruit juice YPD liquid medium (100 mL): weigh 1 g of yeast extract and 2 g of tryptone, add kiwifruit juice with a sugar content of 20% to make up to 100 mL, sterilize at 121°C for 15 min and set aside.

[0045] 5. Sweet pepper juice YPD liquid medium (100 mL): weigh 1 g of yeast extract and 2 g of tryptone, add sweet pepper juice with a sugar content of 20% to make up to 100 mL, sterilize at 121°C for 15 min and set aside.

[0046] 6. Yeast extract peptone dextrose agar (YPD) solid culture medium (100 mL): Weigh 4.9 g of sample, add 100 mL of distilled water, heat to dissolve, and sterilize at 115°C for 30 min before use.

[0047] 7. TTC medium (100 mL): Weigh 3.3 g of TTC nutrient agar, add 100 mL of distilled water, stir and heat until completely dissolved, and sterilize at 121°C for 15 min.

[0048] Example 1 Screening and identification of Candida citrinum FPW8-36

[0049] 1. Preliminary screening by TTC method

[0050] In a clean bench, wash the surface of the purchased fruits and pickled peppers with YPD liquid culture medium, add the obtained bacterial solution into a shaking tube (3-5mL), centrifuge at 5000rpm for 5min, pour out the supernatant, and dilute to 10% by adding sterile water. -3 and 10 -4 Gradient. Pipette 20 μL onto the TTC solid medium for yeast screening, culture in a 28°C constant temperature incubator for 48-72 hours, observe the color of the medium, pick a single colony with good growth to purify it on the streaked TTC plate, and observe the colony morphology ( Figure 1 ).

[0051] 2. Dulbecco's tubule rescreening

[0052] The strains obtained by the initial screening of TTC method were inoculated into YPD medium for activation and then inoculated with 2% (1×10 8 CFU / mL) into a 5 mL kiwifruit juice YPD liquid medium test tube equipped with a Dulbecco's tube, and culture at 28°C, 50 rpm / min for 72 h. Observe and record the bubble generation every 24 h, and record the strain number with excellent gas production performance.

[0053] Multiple strains were obtained by screening with TTC medium, and the gas production of these strains and AY strains in the Dulbecco's tubules was summarized and compared for 36h fermentation (as shown in Table 1). Among them, when the Dulbecco's tubules of MHT-6-11, FPW8-36, MHT-8-49, MHT-8-58, MHT-8-66, PP-2-16, PP-2-25, PP-5-3, PP-7-12, PJ-I-5, PJ-I-6, TZ-1-9, TZ-1-11, TZ-2-1, LM-1-4, LM-1-5 and AY strains were cultured to 24 hours, it was observed that the Dulbecco's tubules were 1 / 3 full of gas, indicating that these strains have rapid gas production capabilities. At 48h of culture, strains such as MHT-1-8, MHT-6-16, MHT-8-42, PP-2-5, and PP-3-1 began to produce gas, but the volume of gas was small; at 72h, the Dunaliella tubules of FPW 8-36, MHT-8-49, MHT-8-66, PP-2-16, PP-2-25, PP-5-3, PJ-I-5, PJ-I-6, LM-1-4, and Angel Yeast were full of gas and completely floated on the liquid surface. Therefore, FPW 8-36, MHT-8-49, MHT-8-66, PP-2-16, PP-2-25, PP-5-3, PJ-I-5, PJ-I-6, and LM-1-4 with better fermentation ability were further screened for Dunaliella tubules containing YPD liquid medium containing sweet pepper juice.

[0054] Table 1 Gas production of Dulbecco's tubules of some strains at 72 h

[0055]

[0056]

[0057] Note: “-” means no gas is produced in the Dulbecco’s tubules, “+” means the gas volume is less than 1 cm, “++” means the gas volume is 1.5 to 2 cm, and “+++” means the gas volume is 2 to 3 cm.

[0058] The above strains FPW 8-36, MHT-8-49, MHT-8-66, PP-2-16, PP-2-25, PP-5-3, PJ-I-5, PJ-I-6 and LM-1-4 and Angel Yeast (AY) were inoculated into YPD medium for activation, and then inoculated into 5 mL sweet pepper juice YPD liquid medium test tubes equipped with Dulbecco tubules, and cultured at 28°C and 50 rpm / min for 72 h. The gas production effect of FPW 8-36 was similar to that of AY, starting to produce gas at 48 h, and the Dulbecco tubules were filled with gas at 72 h. Therefore, FPW 8-36 was selected for the fermentation of kiwi fruit wine and sweet pepper wine.

[0059] 3. Morphological identification of high gas-producing yeast strains

[0060] Observe the colony morphology and colony color of FPW 8-36 strain on the culture medium.

[0061] 1. Strain morphological identification results

[0062] According to the color and morphology of the colony, a single colony was picked and placed on a slide. The representative colony was observed under a 100x microscope to observe its cell characteristics. The microscopic examination results of the FPW8-36 strain are as follows: Figure 3 shown.

[0063] 2. Results of molecular identification of strains

[0064] The ITS1 and ITS4 gene regions of the FPW 8-36 strain were amplified. Sequences of selected strains representing potential species were obtained from GenBank and multiple alignments were performed. Phylogenetic analysis was performed using MEGA7 software. Figure 4 As shown, we identified FPW8-3 scooter 6 as Candida quercitrusa.

[0065] Example 2: Brewing fruit wine with Candida citrinum FPW8-36

[0066] 1. Preparation of kiwi wine using Candida citrinum FPW8-36, the specific method is as follows:

[0067] 1. Select 80-90% ripe kiwifruit, wash, peel, squeeze the juice, and sterilize to obtain the raw material.

[0068] 2. Add potassium pyrosulfite (65 mg) and pectinase (500 mg) to the raw materials, perform enzymolysis in a constant temperature water bath at 35°C for 2 h, obtain kiwifruit juice, adjust the sugar content, add glucose to make the sugar content reach 20·Brix, and sterilize.

[0069] 3. Inoculate strain FPW8-36 into YPD liquid medium at 4% (v / v), culture at 28°C, 280rpm / min for 8h, then inoculate 2% into sterilized kiwifruit pulp, perform pre-fermentation (fermentation in fermentation room, 20-22°C, 7d), collect supernatant by centrifugation for post-fermentation (fermentation, 20-22°C, 10d), sterilize, centrifuge, collect supernatant (i.e. kiwifruit wine), seal and bottle

[0070] 2. Preparation of sweet pepper wine using Candida citrinum FPW8-36, the specific method is as follows:

[0071] Wash the ripe fresh red bell peppers, drain them, squeeze the pulp and heat treat them at 85℃ for 1-2min. Add potassium pyrosulfite (65mg / kg) in proportion and then add pectinase (500mg / L) for enzymolysis in a 35℃ constant temperature water bath for 1.5-2.5h. Stir well and add glucose to make the sugar content reach 25°Brix. Dispense it into sterilized fermentation bottles, sterilize it in a 65℃ constant temperature water bath for 30min, sterilize it on a sterile operating table with ultraviolet light, and use it after cooling. Inoculate citrus candida FPW8-36 in the pepper homogenate at a 4% (v / v) inoculation amount, and ferment it at a constant temperature of 20-22℃ for 7d, and the pre-fermentation is completed. The wine after centrifugation is then post-fermented at 20-22℃ for 10d, and the sweet pepper wine is obtained by centrifugation and sealed and bottled.

[0072] 3. Sensory Evaluation

[0073] Kiwifruit wine and sweet pepper wine were obtained, and the aroma characteristics of kiwifruit wine and sweet pepper wine were evaluated by 10 trained winemaking professionals aged between 24 and 35 years old. In the sensory experiment, the samples were randomly coded and randomly assigned. The descriptive definitions of the six aroma attributes for evaluating the aroma of kiwifruit wine and sweet pepper wine were: fruity, alcoholic, sweet, acidic, medicinal, floral and herbal. The tasters scored the intensity of the aroma characteristics: 0 = no aroma characteristics, 1 = very weak, 2-weak, 3 = medium, 4-strong, 5 = very strong. Each test wine sample was analyzed twice. The results showed that the kiwifruit wine prepared by the FPW8-36 strain was significantly higher than that of the AY strain in the aroma intensity of herbal aroma, fruity aroma, alcoholic aroma, sweet aroma and sour aroma. Among them, the intensity of herbal aroma and sour aroma reached 2.55 times and 1.35 times that of AY, respectively, showing the significant advantage of FPW8-36 in improving the complexity and richness of fruit wine. At the same time, the AY fermented kiwifruit wine showed a medicinal flavor intensity of up to 4.1, which may have affected the balance of its overall flavor. In terms of the performance of floral aroma, the difference between the two wines was not obvious ( Figure 2a). In addition, the sweet pepper wine fermented by FPW8-36 is also superior to AY in terms of alcohol, fruity and sweet aromas, especially the intensity of the floral aroma is more prominent, which enhances the flavor of the wine. Relatively speaking, the sweet pepper wine fermented by AY has higher intensity in terms of pepper, sour, sauce and herbal aromas. These flavor characteristics may lead to its overall flavor being less harmonious ( Figure 2 b). Overall, the aroma level of kiwi wine and pepper wine fermented by FPW8-36 strain was significantly better than that of AY, showing richer aroma characteristics and higher sensory quality. This shows that FPW8-36 strain has important potential in improving the flavor and quality of fruit wine, and provides new directions and possibilities for the production of kiwi wine and sweet pepper wine.

[0074] 4. Physical and chemical indicators and flavor compound detection

[0075] First, the physical and chemical indicators of kiwi fruit wine were tested. The results are shown in Table 2. Physical and chemical indicators are important factors in evaluating the quality of fruit wine. Among them, ascorbic acid and total phenols ensure the nutritional components of wine, and the regulation of pH and total acid is conducive to improving the stability and shelf life of wine. Sugar content, reducing sugar and alcohol content are important indicators of fruit wine fermentation. The physical and chemical indicators of fruit wine provide a scientific basis for product optimization and market positioning, which helps to improve the market competitiveness of products.

[0076] Table 2 Determination of physical and chemical indexes of kiwi wine and sweet pepper wine fermented by strains

[0077]

[0078] Note: Data in the same column with different lowercase letters indicate significant differences (P<0.05), while data with any identical lowercase letters or no letters indicate no significant differences (P>0.05).

[0079] The contents of four common compounds in the two fruit wines were compared. Figure 5 A is the quantitative result of linalool. Linalool has the aroma of flowers. The contents of linalool in kiwi wine and sweet pepper wine prepared by FPW8-36 strain were 565.83μg / L and 472.94μg / L, respectively, which are 2.26 and 1.13 times that of AY, significantly higher than the content of linalool in AY. Ethyl 2-methylbutyrate has a typical fruity aroma. The contents of linalool in kiwi wine and sweet pepper wine prepared by FPW8-36 strain were 121.34μg / L and 155.06μg / L, respectively, which are 1.31 and 1.48 times that of AY, significantly higher than AY( Figure 5 B). Phenylethanol has a rose scent. The contents of phenylethanol in kiwi fruit wine and sweet pepper wine prepared by FPW8-36 strain were 168879.19 μg / L and 15067.39 μg / L, respectively, which were 6.96 and 1.23 times that of AY, and significantly higher than AY( Figure 5 C). γ-butyrolactone has the aroma properties of cream and caramel. The content of γ-butyrolactone in kiwi fruit wine and sweet pepper wine prepared by FPW8-36 strain is 385.22μg / L and 450.53μg / L respectively, which is 2.37 and 1.35 times that of AY ( Figure 5 D).

[0080] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A strain of Candida quercitrusa FPW8-36, characterized in that: The Candida albicans FPW8-36 was deposited in the China Center for Type Culture Collection on July 1, 2024, with the deposit number being CCTCC NO: M20241439.

2. A microbial preparation containing the Candida citrinum FPW8-36 according to claim 1.

3. The microbial preparation according to claim 2, characterized in that The amount of Candida citrinum FPW8-36 added to the microbial preparation is at least 1×10 6 CFU / mL or 1×10 6 CFU / g.

4. A leavening agent, characterized in that The starter culture contains the Candida citrinum FPW8-36 according to claim 1 or the microbial preparation according to claim 2 or 3.

5. Use of the Candida citrinum FPW8-36 according to claim 1, or the microbial preparation according to claim 2 or 3, or the starter according to claim 4 in fruit wine brewing.

6. The use according to claim 5, characterized in that: The fruit wines are kiwi fruit wine and sweet pepper fruit wine.

7. A method for brewing fruit wine, characterized in that: The method comprises fermenting the Candida citrinum FPW8-36 according to claim 1, or the microbial preparation according to claim 2 or 3, or the starter according to claim 4 with fruit juice to prepare fruit wine.

8. The method according to claim 7, characterized in that The fermentation parameters are as follows: the fermentation temperature is 20-30° C., and the fermentation time is at least 72 hours; in the fermentation system, the sugar content of the juice is 20-22%, and optionally, the juice includes kiwi juice and sweet pepper juice.

9. A method for increasing the volatile flavor compounds of fruit wine, characterized in that: The method comprises fermenting the fruit juice using the Candida citrinum FPW8-36 described in claim 1, or the microbial preparation described in claim 2 or 3, or the starter described in claim 4.

10. The method according to claim 9, characterized in that In the fermentation system, the sugar content of the juice is 20-22%, and the juice is kiwi juice or sweet pepper juice; The volatile flavor compounds include linalool, ethyl 2-methylbutyrate, gamma-butyrolactone and phenylethyl alcohol.

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