Wang SY1, Li YQ2, Li T3, Yang HY4, Ren J5, Zhang BL6, Zhu BQ7.
Molecules. 2016 Dec 29;22(1). pii: E52. doi: 10.3390/molecules22010052.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. Read More