## Results and Discussion
### Total Phenols, Total Flavonoids, Total Anthocyanins, and Color Attributes
\begin{table}
\begin{tabular}{l c c c c c} \hline \hline  & \multicolumn{4}{c}{**Concentration of Volatile in Wine with DAP (mg/dL)\({}^{\star}\)**} & \multicolumn{1}{c}{**Odor Threshold (mg/dL)**} & \multicolumn{1}{c}{**Aroma Descriptor**} \\ \cline{2-6}
**Refers** & & & & & \\ \hline Accurate esters & & & & & \\ \hline Ethyl acetate (mg/1)\({}^{\star}\) & **12.88 \(\pm\) 1.68 \(\pm\) 4** & **15.58 \(\pm\) 3.06 \(\pm\) 4** & **14.92 \(\pm\) 2.05 \(\pm\) 2** & **20.70 \(\pm\) 1.14 b** & 12.3154 & Fluorophe, fruits, solvent, \\  & & & & & \\ \hline Isobutyl acetate\({}^{\star}\) & 16.54 \(\pm\) 0.71 \(\pm\) 2 & 21.94 \(\pm\) 4.47 b & 21.42 \(\pm\) 3.31 ab & 30.94 \(\pm\) 3.27 c & 1.6134 & Bauma, fruits, sweet [34] \\ \hline Isoamyl acetate\({}^{\star}\) & **29.32 \(\pm\) 160 \(\pm\) 2** & **25.02 \(\pm\) 9.28 \(\pm\) 2.28 \(\pm\) 279.42 \(\pm\) 34.58 ab** & **354.55 \(\pm\) 73.61 b** & 0.16 [36] & Bauma, fruits, sweet [35] \\ \hline Only acetate\({}^{\star}\) & 0.06 \(\pm\) 0.01 a & 0.08 \(\pm\) 0.01 ab & 0.09 \(\pm\) 0.01 bc & 0.10 \(\pm\) 0.01 c & \\ \hline Phenethyl acetate\({}^{\star}\) & 59.38 \(\pm\) 52.3 a & 163.75 \(\pm\) 7.57 b & **229.35 \(\pm\) 15.36 c** & **293.72 \(\pm\) 29.55 d** & 1.8 [36] & Flower [35] \\ \hline Total acetate (strong/L) & 13.25 \(\pm\) 1.01 a & 15.59 \(\pm\) 3.04 a & 15.45 \(\pm\) 2.05 a & 21.38 \(\pm\) 1.18 b & \\ \hline Ethyl acetate & **39.34 \(\pm\) 4.00 a** & **49.04 \(\pm\) 11.56 b** & **40.09 \(\pm\) 6.58 a** & **52.39 \(\pm\) 50.1 b** & 0.02 [34] & Stemberry, apple, banana [35] \\ \hline Ethyl-2-methylbutyrate \({}^{\star}\) & 13.34 \(\pm\) 2.65 a & 12.92 \(\pm\) 2.61 a & 14.11 \(\pm\) 1.32 a & 15.44 \(\pm\) 2.57 a & \\ \hline Ethyl hexanoate \({}^{\star}\) & **157.75 \(\pm\) 67.7 a** & **215.04 \(\pm\) 31.92 b** & **196.54 \(\pm\) 30.32 b** & **205.95 \(\pm\) 44.48 a** & 0.08 [36] & \
\begin{tabular}{l} Family, green apple, banana, \\ branchy, wine-like [35] \\ \end{tabular} \\ \hline Ethyl hypernstone\({}^{\star}\) & 1.27 \(\pm\) 0.06 a & 1.58 \(\pm\) 0.24 ab & 1.72 \(\pm\) 0.31 b & 2.30 \(\pm\) 0.31 c & \\ \hline Ethyl lactate (mg/L)\({}^{\star}\) & 4.88 \(\pm\) 0.18 a & 7.16 \(\pm\) 0.07 b & 9.40 \(\pm\) 0.02 c & 11.63 \(\pm\) 0.78 d & 154.636 [35] & Family, brother [35] \\ \hline Ethyl-content\({}^{\star}\) & **307.31 \(\pm\) 24.64 b** & **473.80 \(\pm\) 20.20 b** & **556.03 \(\pm\) 137.49 b** & **607.68 \(\pm\) 121.5 a** & 0.98 [34] & Sweet, floral, fruits, banana, \\  & & & & & \\ \hline Ethyl-7-octanoate\({}^{\star}\) & 6.00 \(\pm\) 0.24 a & 18.58 \(\pm\) 2.25 b & 19.85 \(\pm\) 1.40 b & 22.88 \(\pm\) 0.36 & \\ \hline Ethyl-3 hydroxybutyrate \({}^{\star}\) & 2.98 \(\pm\) 0.23 a & 3.28 \(\pm\) 0.28 a & 3.37 \(\pm\) 0.60 a & 4.78 \(\pm\) 1.57 b & \\ \hline Ethyl Incommachine\({}^{\star}\) & 1.26 \(\pm\) 0.39 b & 0.88 \(\pm\) 0.24 a & 1.43 \(\pm\) 0.25 b & 1.14 \(\pm\) 0.20 ab & 0.85 [37] &
\begin{tabular}{l} Fatty, ethyl, copying, non-like odor, \\ only, fatty-truly taste [37] \\ \end{tabular} \\ \hline Ethyl 2-hydroxy-4-methyl-pseudanone (mg/L)\({}^{\star}\)\({}^{\star}\) & 1.49 \(\pm\) 0.32 a & 2.98 \(\pm\) 0.06 b & 3.58 \(\pm\) 0.10 c & 4.33 \(\pm\) 0.12 d & \\ \hline Ethyl freeze\({}^{\star}\) & 0.46 \(\pm\) 0.01 a & 0.77 \(\pm\) 0.01 b & 0.91 \(\pm\) 0.03 c & 1.00 \(\pm\) 0.10 d & \\ \hline Ethyl decompacion\({}^{\star}\) & **270.21 \(\pm\) 24.26 a** & **299.42 \(\pm\) 54.90 a** & **367.42 \(\pm\) 97.66 b** & **495.84 \(\pm\) 15.03 a** & 0.2 [38] & Brandy, fruits, spruce [35] \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Concentration, odor threshold, and aroma descriptor of individual volatile compounds in bog bilberry syrup wine supplemented with different amounts of dibasic ammonium phosphate (DAP).