热带假丝酵母对苹果酒风味物质合成的影响

Effect of Candida tropicalis on the Synthesis of Flavor Substances in Cider

为探究热带假丝酵母(Candida tropicalis)对苹果酒风味物质合成的影响。试验将分离自苹果的1株Candida tropicalis用于苹果酒发酵试验,改变酿酒酵母和Candida tropicalis混菌发酵接种比例,测定苹果酒相关理化指标和挥发性风味物质。结果表明:酿酒酵母和Candida tropicalis不同接种比例下苹果酒中共鉴定出38种挥发性风味物质,包括7种酸、15种醇、7种酯、8种羰基化合物和2种萜烯类化合物。通过热图聚类,酿酒酵母纯种发酵及接种Candida tropicalis的混菌发酵的挥发性风味物质明显区分;酿酒酵母纯种发酵下,以乙酯类化合物的合成为主;而Candida tropicalis添加则主要影响乙酸乙酯、乙酸异戊酯、高级醇和呋喃类化合物的合成。基于共现性网络分析表明,Candida tropicalis的加入对苹果酒风味物质相互作用影响较大,提高了苹果酒风味物质的复杂性。试验结果为Candida tropicalis在苹果酒酿造中的应用提供理论数据。

A strain of Candida tropicalis isolated from apple was used in the fermentation experiment of cider to explore the effect of Candida tropicalis on the synthesis of fiavor substances in cider.The related physical and chemical indexes and volatile flavor substances of cider were determined by changing the proportion of mixed fermentation of Saccharomyces cerevisiae and Candida tropicalis.The results showed that a total of 38 volatile fiavor substances were identified in cider under different addition ratios of Saccharomyces cerevisiae and Candida tropicalis.Through heat map clustering,the volatile fiavor substances of pure fermentation of Saccharomyces cerevisiae and mixed fermentation inoculated with Candida tropicalis were clearly distinguished.Under the pure fermentation of Saccharomyces cerevisiae,the synthesis of ethyl ester compounds was dominant;The addition of Candida tropicalis mainly affected the synthesis of ethyl acetate,isoamyl acetate,higher alcohols and furan compounds.The co-occurrence network analysis showed the addition of Candida tropicalis had a greater impact on the interaction of cider fiavor substances and increased the complexity of cider fiavor substances.The results provided theoretical data for Candida tropicalis in cider brewing.