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Open AccessArticle

Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine

Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, China
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Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Molecules 2017, 22(1), 52; https://doi.org/10.3390/molecules22010052
Received: 20 November 2016 / Revised: 16 December 2016 / Accepted: 25 December 2016 / Published: 29 December 2016
(This article belongs to the Collection Wine Chemistry)
A nitrogen deficiency always causes bog bilberry syrup wine to have a poor sensory feature. This study investigated the effect of nitrogen source addition on volatile compounds during bog bilberry syrup wine fermentation. The syrup was supplemented with 60, 90, 120 or 150 mg/L dibasic ammonium phosphate (DAP) before fermentation. Results showed that an increase of DAP amounts accelerated fermentation rate, increased alcohol content, and decreased sugar level. Total phenol and total flavonoid content were also enhanced with the increase of DAP amounts. A total of 91 volatile compounds were detected in the wine and their concentrations were significantly enhanced with the increase of DAP. Ethyl acetate, isoamyl acetate, phenethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, isobutanol, isoamyl alcohol, levo-2,3-butanediol, 2-phenylethanol, meso-2,3-butanediol, isobutyric acid, hexanoic acid, and octanoic acid exhibited a significant increase of their odor activity value (OAV) with the increase of DAP amounts. Bog bilberry syrup wine possessed fruity, fatty, and caramel flavors as its major aroma, whereas a balsamic note was the least present. The increase of DAP amounts significantly improved the global aroma attributes, thereby indicating that DAP supplementation could promote wine fermentation performance and enhance the sensory quality of bog bilberry syrup wine. View Full-Text
Keywords: bog bilberry syrup wine; dibasic ammonium phosphate; volatile compounds; odor activity value; aroma attributes bog bilberry syrup wine; dibasic ammonium phosphate; volatile compounds; odor activity value; aroma attributes
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Wang, S.-Y.; Li, Y.-Q.; Li, T.; Yang, H.-Y.; Ren, J.; Zhang, B.-L.; Zhu, B.-Q. Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine. Molecules 2017, 22, 52.

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