Rootstock and vineyard floor management influence on ‘Cabernet Sauvignon’ grape yeast assimilable nitrogen (YAN)

To assess the impact crop load has on hard cider chemistry, ‘York’ apple (Malus ×domestica Borkh.) trees were hand thinned to three different crop loads: low [two apples per cm2 branch cross-sectional area (BCSA)], medium (four apples per BCSA), and high (six apples per BCSA). Higher crop loads produced smaller, less acidic fruit that were slightly more mature. In juice made from fruit from these treatments, the total polyphenol content did not differ at harvest, but, after fermentation, the medium crop load had 27% and the high crop load had 37% greater total polyphenol content than the low crop load. Yeast assimilable nitrogen (YAN) concentration in juice made from fruit from the low crop load treatment had 18% and 22% greater than the medium and high crop load, respectively. YAN concentrations in juice from the medium and high crop load treatments were similar. Our results provide apple growers and hard cider producers with a better understanding of how apple crop load impacts YAN concentrations in juice and total polyphenol concentrations in juice and cider.

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Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice

Food Science & Nutrition ◽

10.1002/fsn3.536 ◽

2017 ◽

Vol 6 (1) ◽

pp. 119-123 ◽

Cited By ~ 6

Author(s):

Thomas F. Boudreau ◽

Gregory M. Peck ◽

Sean F. O'Keefe ◽

Amanda C. Stewart

Keyword(s):

Free Amino ◽

Apple Juice ◽

Nitrogen Concentration ◽

Amino Nitrogen ◽

Yeast Assimilable Nitrogen ◽

Assimilable Nitrogen ◽

Total Yeast

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Soil Nitrogen Fertilization Increases Yeast Assimilable Nitrogen Concentrations in ‘Golden Russet’ and ‘Medaille d’Or’ Apples Used for Cider Production

HortScience ◽

10.21273/hortsci15028-20 ◽

2020 ◽

Vol 55 (8) ◽

pp. 1345-1355

Author(s):

Adam D. Karl ◽

Michael G. Brown ◽

Sihui Ma ◽

Ann Sandbrook ◽

Amanda C. Stewart ◽

...

Keyword(s):

Hydrogen Sulfide ◽

Nitrogen Fertilizer ◽

Nitrogen Fertilization ◽

Fertilizer Rate ◽

Sulfide Production ◽

Hydrogen Sulfide Production ◽

Cider Industry ◽

Yeast Assimilable Nitrogen ◽

High Treatment ◽

Assimilable Nitrogen

The recent growth in the U.S. hard-cider industry has increased the demand for cider apples (Malus ×domestica Borkh.), but little is known about how to manage orchard soil fertility best to optimize horticultural performance and juice characteristics for these cultivars. To assess whether nitrogen fertilizer applied to the soil can improve apple juice and cider quality, calcium nitrate (CaNO3) fertilizer was applied at different rates to the soil beneath ‘Golden Russet’ and ‘Medaille d’Or’ trees over the course of three growing seasons. The experiment started when the trees were in their second leaf. The trees were cropped in their third and fourth leaf. At the end of the first growing season of the experiment, the greatest fertilizer rate increased tree trunk cross-sectional area (TCSA) by 82% relative to the control, but this difference did not persist through to the end of the study. Yield and crop load were unaffected by the nitrogen fertilization treatments. Increasing the nitrogen fertilizer rate correlated positively with more advanced harvest maturity in ‘Golden Russet’ fruit, which resulted in greater soluble solid concentration (SSC). Fruit from the greatest fertilizer rate treatment had an average starch pattern index (SPI) that was 1 U greater than in the control, and an SSC that was 3% greater than the control. The fertilizer treatments did not affect juice pH, titratable acidity (TA), or total polyphenol concentrations. Yeast assimilable nitrogen (YAN) concentrations were increased by nitrogen fertilization for both cultivars in both harvest years. The greatest fertilizer treatment increased juice primary amino nitrogen by 103% relative to the control. Greater nitrogen fertilization rates correlated positively with less hydrogen sulfide production during the fermentation of ‘Golden Russet’ juice from the first, but not the second, harvest. During the first year, cumulative hydrogen sulfide production for the ‘Golden Russet’ control treatment was 29.6 μg·L–1 compared with the ‘Golden Russet’ high treatment, which cumulatively produced 0.1 μg·L–1. Greater maximum fermentation rates and shorter fermentation durations correlated positively with increased fertilization rate for both cultivars after the second harvest. High treatment fermentations had maximum fermentation rates 110% greater, and fermentation durations 30% shorter than the control. Other horticultural and juice-quality parameters were not affected negatively by the CaNO3 treatments. In orchards producing apples specifically for the hard-cider industry, nitrogen fertilizer could increase juice YAN, thus reducing the need for exogenous additions during cider production.

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Use of Multiflora Bee Pollen as a Flor Velum Yeast Growth Activator in Biological Aging Wines

Molecules ◽

10.3390/molecules24091763 ◽

2019 ◽

Vol 24 (9) ◽

pp. 1763 ◽

Cited By ~ 6

Author(s):

Pau Sancho-Galán ◽

Antonio Amores-Arrocha ◽

Ana Jiménez-Cantizano ◽

Víctor Palacios

Keyword(s):

Physicochemical Parameters ◽

Surface Hydrophobicity ◽

Biological Aging ◽

Yeast Growth ◽

Bee Pollen ◽

Flor Yeast ◽

Sensory Qualities ◽

Yeast Assimilable Nitrogen ◽

Assimilable Nitrogen ◽

Different Doses

Flor velum yeast growth activators during biological aging are currently unknown. In this sense, this research focuses on the use of bee pollen as a flor velum activator. Bee pollen influence on viable yeast development, surface hydrophobicity, and yeast assimilable nitrogen has already been studied. Additionally, bee pollen effects on the main compounds related to flor yeast metabolism and wine sensory characteristics have been evaluated. “Fino” (Sherry) wine was supplemented with bee pollen using six different doses ranging from 0.1 to 20 g/L. Its addition in a dose equal or greater than 0.25 g/L can be an effective flor velum activator, increasing yeast populations and its buoyancy due to its content of yeast assimilable nitrogen and fatty acids. Except for the 20 g/L dose, pollen did not induce any significant effect on flor velum metabolism, physicochemical parameters, organic acids, major volatile compounds, or glycerol. Sensory analysis showed that low bee pollen doses increase wine’s biological aging attributes, obtaining the highest score from the tasting panel. Multiflora bee pollen could be a natural oenological tool to enhance flor velum development and wine sensory qualities. This study confirms association between the bee pollen dose applied and the flor velum growth rate. The addition of bee pollen could help winemakers to accelerate or reimplant flor velum in biologically aged wines.

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Juice Attributes of Ontario-Grown Culinary (Dessert) Apples for Cider

Canadian Journal of Plant Science ◽

10.1139/cjps-2020-0223 ◽

2021 ◽

Cited By ~ 1

Author(s):

John A. Cline ◽

Derek Plotkowski ◽

Amanda Beneff

Keyword(s):

Extraction Efficiency ◽

Titratable Acidity ◽

Soluble Solids ◽

Lack Of Information ◽

Solids Concentration ◽

Juice Extraction ◽

Apple Cultivars ◽

Yeast Assimilable Nitrogen ◽

Assimilable Nitrogen ◽

Soluble Solids Concentration

Continued interest in the commercial production of cider in Ontario has revealed there is a lack of information available to apple producers and cidermakers on the juice attributes of culinary dessert apple for making cider and how they may vary from orchard to orchard. A two-year study was conducted to characterize the juice characteristics of 18 common culinary dessert apple cultivars grown at several locations in Ontario. Juice was assayed for soluble solids concentration, pH, titratable acidity (TA), juice extraction efficiency, yeast assimilable nitrogen (YAN), polyphenols and soluble solids-to-TA ratio. Significant differences among cultivars were observed for all parameters, which varied by orchard and year, except juice extraction efficiency. These data underly the importance of assaying juice every growing season prior to fermentation. Cidermakers should focus on juice characteristics from culinary apples that are more difficult to alter (with amendments), and use juice with lower pH, higher TA and polyphenols, and moderate to higher YAN to optimize cider quality and flavour. Overall, this study will inform cidermakers of which culinary apple cultivars might be preferable for fermentation as well as how they might be blended to optimize cider quality. Notwithstanding annual and orchard variation, cultivars that meet these criteria include Cortland, Crimson Crisp, Honeycrisp, Jonagold, McIntosh and Northern Spy. If making cider from Ambrosia, Crispin, Empire, Fuji, Gala, Golden Delicious or Idared, cidermakers should expect to blend the juice from these cultivars to create a more fully balanced juice prior to fermentation.

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Foliar Application of an Amino Acid-Enriched Urea Fertilizer on ‘Greco’ Grapevines at Full Veraison Increases Berry Yeast-Assimilable Nitrogen Content

Plants ◽

10.3390/plants9050619 ◽

2020 ◽

Vol 9 (5) ◽

pp. 619 ◽

Cited By ~ 3

Author(s):

Alessandro Mataffo ◽

Pasquale Scognamiglio ◽

Antonio Dente ◽

Daniela Strollo ◽

Giuseppe Colla ◽

...

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Foliar Application ◽

Nitrogen Concentration ◽

Titratable Acidity ◽

Soluble Solids ◽

Negative Effects ◽

Urea Fertilizer ◽

Yeast Assimilable Nitrogen ◽

Assimilable Nitrogen

Reaching a sufficient yeast assimilable nitrogen (YAN) content in berries at harvest is considered a main viticultural goal for wine-making, because low YANs can slow down must fermentation and have negative effects on wine sensory attributes. For this reason, many attempts have been made to define correct fertilization strategies to stimulate YAN accumulation in the berries. Foliar application of amino acid-enriched urea fertilizer is considered a promising environmentally friendly strategy for improving the yield and nutrient efficiency of plants. The aim of this two-year research was to study the effects of two fertilizers based on urea enriched with amino acids applied at low doses in diverse phenological stages on berry YAN concentration in ‘Greco’ grapevines. The results of this study indicate that amino acid-enriched urea fertilizers induced an increase in YANs in the ‘Greco’ berries at harvest, but only when the application was undertaken at full veraison. Foliar applications applied at veraison onset or post-veraison appeared to be ineffective. In addition, the fertilizers enhanced YAN accumulation in the berry without modifying the other composition parameters measured in this study (total soluble solids, titratable acidity, pH and malic acid). Therefore, the results of our study suggest that foliar application of urea fertilizers enriched with amino acids is an effective strategy to increase yeast-assimilable nitrogen concentration in grapevine berries at harvest.

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