Abstract: The aroma components of bog bilberry wines fermented by different yeast species utilizing different nitrogen sources were analyzed by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The results showed that 86 aroma components were identified in all 4 wine samples, including 32 esters, 18 alcohols, 13 terpenes, 10 acids, 7 aldehydes, ketones and 6 other compounds, and 78 components were common to these samples. The types and amounts of aroma compounds varied with changing the yeast species and the nitrogen source. The yeast “red fruit” in combination with diammonium hydrogen phosphate favored the fermentation of bog bilberry wine and produced higher amounts of isoamylol, isobutanol, ethyl acetate and acetoin, which mainly contributed to the aroma of bog bilberry wine. To sum up, choosing the appropriate yeast species and nitrogen source allowed for improved aroma of bog bilberry wine.

Key words: bog bilberry wine, yeast, nitrogen, aroma