Cargando…
Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice
Yeast assimilable nitrogen (YAN) is essential for yeast growth and metabolism during apple (Malus x domestica Borkh.) cider fermentation. YAN concentration and composition can impact cider fermentation kinetics and the formation of volatile aroma compounds by yeast. The YAN concentration and composi...
Autores principales: | , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2017
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5778214/ https://www.ncbi.nlm.nih.gov/pubmed/29387369 http://dx.doi.org/10.1002/fsn3.536 |
_version_ | 1783294319351824384 |
---|---|
author | Boudreau, Thomas F. Peck, Gregory M. O'Keefe, Sean F. Stewart, Amanda C. |
author_facet | Boudreau, Thomas F. Peck, Gregory M. O'Keefe, Sean F. Stewart, Amanda C. |
author_sort | Boudreau, Thomas F. |
collection | PubMed |
description | Yeast assimilable nitrogen (YAN) is essential for yeast growth and metabolism during apple (Malus x domestica Borkh.) cider fermentation. YAN concentration and composition can impact cider fermentation kinetics and the formation of volatile aroma compounds by yeast. The YAN concentration and composition of apples grown in Virginia, USA over the course of two seasons was determined through analysis of both free amino nitrogen (FAN) and ammonium ion concentration. FAN was the largest fraction of YAN, with a mean value of 51 mg N L(−1) FAN compared to 9 mg N L(−1) ammonium. Observed YAN values ranged from nine to 249 mg N L(−1), with a mean value of 59 mg N L(−1). Ninety‐four percent of all samples analyzed in this study contained <140 mg N L(−1) YAN, a concentration generally considered the minimum level needed in grape‐based wines for yeast to fully utilize all of the fermentable sugars. FAN concentration was correlated with total YAN concentration, but ammonium concentration was not. Likewise, there was no correlation between FAN and ammonium concentration. |
format | Online Article Text |
id | pubmed-5778214 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-57782142018-01-31 Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice Boudreau, Thomas F. Peck, Gregory M. O'Keefe, Sean F. Stewart, Amanda C. Food Sci Nutr Original Research Yeast assimilable nitrogen (YAN) is essential for yeast growth and metabolism during apple (Malus x domestica Borkh.) cider fermentation. YAN concentration and composition can impact cider fermentation kinetics and the formation of volatile aroma compounds by yeast. The YAN concentration and composition of apples grown in Virginia, USA over the course of two seasons was determined through analysis of both free amino nitrogen (FAN) and ammonium ion concentration. FAN was the largest fraction of YAN, with a mean value of 51 mg N L(−1) FAN compared to 9 mg N L(−1) ammonium. Observed YAN values ranged from nine to 249 mg N L(−1), with a mean value of 59 mg N L(−1). Ninety‐four percent of all samples analyzed in this study contained <140 mg N L(−1) YAN, a concentration generally considered the minimum level needed in grape‐based wines for yeast to fully utilize all of the fermentable sugars. FAN concentration was correlated with total YAN concentration, but ammonium concentration was not. Likewise, there was no correlation between FAN and ammonium concentration. John Wiley and Sons Inc. 2017-11-07 /pmc/articles/PMC5778214/ /pubmed/29387369 http://dx.doi.org/10.1002/fsn3.536 Text en © 2017 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Boudreau, Thomas F. Peck, Gregory M. O'Keefe, Sean F. Stewart, Amanda C. Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice |
title | Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice |
title_full | Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice |
title_fullStr | Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice |
title_full_unstemmed | Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice |
title_short | Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice |
title_sort | free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5778214/ https://www.ncbi.nlm.nih.gov/pubmed/29387369 http://dx.doi.org/10.1002/fsn3.536 |
work_keys_str_mv | AT boudreauthomasf freeaminonitrogenconcentrationcorrelatestototalyeastassimilablenitrogenconcentrationinapplejuice AT peckgregorym freeaminonitrogenconcentrationcorrelatestototalyeastassimilablenitrogenconcentrationinapplejuice AT okeefeseanf freeaminonitrogenconcentrationcorrelatestototalyeastassimilablenitrogenconcentrationinapplejuice AT stewartamandac freeaminonitrogenconcentrationcorrelatestototalyeastassimilablenitrogenconcentrationinapplejuice |