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

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1763 ◽  
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.

Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

2018 ◽  
Vol 83 (11) ◽  
pp. 2772-2781 ◽  
Author(s):  
Sihui Ma ◽  
Andrew Neilson ◽  
Jacob Lahne ◽  
Gregory Peck ◽  
Sean O'Keefe ◽  
...  
Keyword(s):  
Apple Juice ◽  
Juice Clarification ◽  
Yeast Assimilable Nitrogen ◽  
Assimilable Nitrogen

scholarly journals A multivariate approach based on physicochemical parameters and biological potential for the botanical and geographical discrimination of Brazilian bee pollen

2018 ◽  
Vol 25 ◽  
pp. 91-110 ◽  
Author(s):  
Adriane Alexandre Machado De-Melo ◽  
Leticia M. Estevinho ◽  
Manuela M. Moreira ◽  
Cristina Delerue-Matos ◽  
Alex da Silva de Freitas ◽  
...  
Keyword(s):  
Physicochemical Parameters ◽  
Multivariate Approach ◽  
Bee Pollen ◽  
Biological Potential ◽  
Geographical Discrimination

scholarly journals Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine

2020 ◽  
Vol 135 ◽  
pp. 109294
Author(s):  
Georgia Lytra ◽  
Cécile Miot-Sertier ◽  
Virginie Moine ◽  
Joana Coulon ◽  
Jean-Christophe Barbe
Keyword(s):  
Nitrogen Content ◽  
Red Wine ◽  
Malolactic Fermentation ◽  
Yeast Assimilable Nitrogen ◽  
Assimilable Nitrogen

scholarly journals Crop Load Density Affects ‘York’ Apple Juice and Hard Cider Quality

HortScience ◽  
2016 ◽  
Vol 51 (9) ◽  
pp. 1098-1102 ◽  
Author(s):  
Gregory Peck ◽  
Megan McGuire ◽  
Thomas Boudreau ◽  
Amanda Stewart
Keyword(s):  
Apple Juice ◽  
Sectional Area ◽  
Polyphenol Content ◽  
Cross Sectional ◽  
Total Polyphenol ◽  
Crop Load ◽  
Total Polyphenol Content ◽  
Yeast Assimilable Nitrogen ◽  
The Impact ◽  
Assimilable Nitrogen

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.

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

2017 ◽  
Vol 6 (1) ◽  
pp. 119-123 ◽  
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

scholarly journals IMPACT OF COMPOSITE FLOUR MIXTURES ON BAKER’S YEAST TECHNOLOGICAL PROPERTIES

2020 ◽  
pp. 28-35
Author(s):  
E. S. Krasnikova ◽  
A. V. Krasnikov ◽  
V. A. Babushkin
Keyword(s):  
Specific Growth ◽  
Baker’S Yeast ◽  
Wheat Bread ◽  
Composite Flour ◽  
Baker's Yeast ◽  
Yeast Growth ◽  
Mixture Formation ◽  
Lentil Flour ◽  
Sensory Qualities ◽  
Rising Power

The influence of flour composite mixes from wheat, lentil and millet flours in different proportions on baker’s yeast biotechnological properties is studded. It is shown, that multigrain bread with 5–10 % lentil/millet flour addition has better sensory qualities than traditional wheat bread. It is revealed, that introduction of 20 or 30 % lentil or millet flour into the flour mixture has the best stimulating effect for the yeast growth. In particular, the addition of average volumes of lentil or millet flour is accompanied by an increase in yeasts’ rising power 5 times. It is established, that introduction of 40 % lentil flour and complex three-component flour mixture formation reduces the specific growth rate of baker’s yeast by 1.5–2 times compared with the control. The best physicochemical parameters are recorded in samples, containing 30 % millet or 30 % lentil flour.

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