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.
Highlights
Bog bilberry (Vaccinium uliginosum L.) has attracted much interest in the field of food and nutritional sciences due to its beneficial health properties [1]
Our preliminary study showed that a stuck fermentation was found in the bog bilberry syrup that was not supplemented with dibasic ammonium phosphate (DAP), and its alcohol content was only about 3% (v/v)
A completed fermentation of the bog bilberry syrup with 60 mg/L DAP supplement was achieved in 19 days, whereas 90 mg/L DAP addition caused the bog bilberry syrup wine fermentation to be completed in 17 days
Summary
Bog bilberry (Vaccinium uliginosum L.) has attracted much interest in the field of food and nutritional sciences due to its beneficial health properties [1]. It has been confirmed that these beneficial properties are mainly related to bog bilberry’s high level of phenolic compounds, such as anthocyanins and phenolic acids, since these secondary nutrients possess anti-cancer, anti-cardiovascular, anti-obesity, and anti-oxidative features [2,3]. Fresh consumption of bog bilberry is not recommended because of its high organic acid-to-sugar ratio compared to other fruits [4]. Fermentation is a process by which sugar is metabolized by yeasts into alcohol [6]. The replication and growth of yeasts during wine fermentation play a significant role in affecting the fermentation performance [7,8]. At the early stage of the fermentation process, nitrogen sources in the fruit matrix play important roles in the growth and replication of yeasts.
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