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

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 phosp...

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Detalles Bibliográficos
Autores principales: Wang, Shao-Yang, Li, Yi-Qing, Li, Teng, Yang, Hang-Yu, Ren, Jie, Zhang, Bo-Lin, Zhu, Bao-Qing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6155706/
https://www.ncbi.nlm.nih.gov/pubmed/28036078
http://dx.doi.org/10.3390/molecules22010052

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6155706/
https://www.ncbi.nlm.nih.gov/pubmed/28036078
http://dx.doi.org/10.3390/molecules22010052

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