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Molecules

Title:		Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine
Author(s):		Wang SY; Li YQ; Li T; Yang HY; Ren J; Zhang BL; Zhu BQ;
Address:		"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. wangshaoyang@bjfu.edu.cn. 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. yiqingli@bjfu.edu.cn. 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. liteng24@126.com. 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. yanghangyu2015@163.com. 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. chxdyd2012@163.com. 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. zhangbolin888@163.com. 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. zhubaoqing@bjfu.edu.cn"
Journal Title:		Molecules
Year:		2016
Volume:		20161229
Issue:		1
Page Number:		-
DOI:		10.3390/molecules22010052
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"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"
Keywords:		Aldehydes/analysis Anthocyanins/analysis Esters/analysis Fermentation Flavonoids/analysis Flavoring Agents/*analysis Ketones/analysis Odorants/*analysis Phenols/analysis Phosphates/*chemistry Vaccinium myrtillus Volatile Organic Compounds/analysis Wine/*a;
Notes:		"MedlineWang, Shao-Yang Li, Yi-Qing Li, Teng Yang, Hang-Yu Ren, Jie Zhang, Bo-Lin Zhu, Bao-Qing eng Switzerland 2016/12/31 Molecules. 2016 Dec 29; 22(1):52. doi: 10.3390/molecules22010052"