Effects of adding dibasic ammonium phosphate (DAP) on the fermentation performance and flavor of passion fruit wine

Abstract:

[Background] Lack of nitrogen sources always affects the fermentation performance of fruit wine, resulting in poor sensory quality of fruit wine. However, few researchers have reported the effects of supplementing nitrogen sources on the fermentation performance and flavor of passion fruit wine. [Objective] To explore the effects of dibasic ammonium phosphate (DAP) as an adjunct nitrogen source on the fermentation performance and volatile components of passion fruit wine, providing a theoretical basis and data support for the quality improvement of the fruit wine. [Methods] We employed HPLC, GC-MS, gas chromatography-triple quadrupole mass spectrometry, and electronic nose to determine the content of organic acids, amino acids, and volatile compounds, thereby comprehensively analyzing the effects of DAP on the flavor characteristics of passion fruit wine. [Results] Compared with the control (DAP-free), the addition of 400 mg/L DAP to passion fruit juice shortened the fermentation time of the wine by 5 days, and the total sugar content and ethanol content reached (3.35±0.57) g/L and (10.73±0.06)% vol, respectively, at the end of fermentation. In addition, the involvement of DAP increased the content of total phenols ((68.62±2.81) mg/L) and total flavonoids ((23.41±0.65) mg/L) in passion fruit wine. The passion fruit wine produced with or without DAP contained 20 free amino acids. The content of total amino acids was (669.40±56.27) mg/L in the passion fruit wine produced with DAP and (1 017.58±80.53) mg/L in the passion fruit wine produced without DAP, which showed an obvious difference. Specifically, glutamic acid, aspartic acid, and proline were consumed the most after the addition of DAP, which indicated their contributions to the fermentation performance of passion fruit wine. Moreover, 59 volatile compounds were detected in the passion fruit wine by GC-MS. More volatile compounds (about 20) were formed in the DAP-supplemented passion fruit wine than the DAP-free wine, and 19 volatile compounds were observed to be the main aroma substances (odor activity value, OAV>1), including isoamyl alcohol, ethyl butyrate, ethyl hexanoate, isoamyl acetate, and trans-β-ionone. Interestingly, the levels of higher alcohols and acetic acid decreased while the content of terpenes, aldehydes, and ketones increased in passion fruit wine due to the presence of DAP. [Conclusion] The addition of DAP (400 mg/L) not only improved the fermentation performance but also increased the types and content of flavor components, finally improving the comprehensive quality of passion fruit wine.