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Browsing by Author "Peck, Gregory M."

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    Apple Pollen Tube Growth Rates Are Regulated by Parentage and Environment
    DeLong, Candace N.; Yoder, Keith S.; Combs, Leon; Veilleux, Richard E.; Peck, Gregory M. (American Society For Horticultural Science, 2016)
    A greater understanding of apple (Malus domestica) pollen tube growth rates can improve crop load management in commercial orchards. Specifically, applications of caustic bloom-thinning chemicals need to occur when enough, but not too many, flowers have been fertilized to achieve crop load densities that balance yields with marketable fruit sizes. In this study, the pollen tube growth rates of five crabapple (Malus sp.) cultivars were measured in the styles of three maternal cultivars at 12, 18, 24, and 30 °C after 24 hours in a growth chamber. Pollen tube growth rates were greatest for ‘Selkirk’ and ‘Thunderchild’ at 12 °C, and greatest for ‘Indian Summer’, ‘Selkirk’, and ‘Thunderchild’ at 24 °C. Pollen tube growth increased with increasing temperatures until 24 °C. There were minimal pollen tube growth rate increases between 24 and 30 °C. Overall, ‘Snowdrift’ had the slowest pollen tube growth rate of the five evaluated crabapple genotypes. At 24 and 30 °C, ‘Indian Summer’ and ‘Thunderchild’ pollen tubes reached the base of the style most frequently, and ‘Snowdrift’ pollen tubes the least frequently. Pollen tube growth rate was also influenced by the maternal cultivar, with Golden Delicious having relatively faster pollen tube growth than Fuji at 24 and 30 °C. Interactions among paternal and maternal genotypes as well as temperature after pollination reveal complex biological and environmental relationships that can be used to develop more precise crop load management strategies for apple orchards.
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    Assessment of Vineyard Nitrogen Management upon Grape Chemistry
    Moss, James Russell (Virginia Tech, 2016-07-29)
    To combat excessive vine vigor, many vintners have employed intensive cover cropping techniques. While cover crops provide a multitude of benefits to the farming system, they can compete for nutrients and water. The seemingly ubiquitous adoption of cover crops in the Eastern United States has led to vines and grape musts which are deficient in nitrogen (N). A must that is deficient in yeast assimilable nitrogen (YAN) can lead to the production of off aromas and stuck or sluggish fermentations. It has also been suggested that musts with limited amino nitrogen sources can result in wines with less fruity aromas than those with a higher starting amino acid content. Varying rates of calcium nitrate were applied to the soil at bloom and foliar urea was sprayed at a Sauvignon blanc and Petit Manseng (Vitis vinifera L.) vineyard. Perennial White and Crimson clover as well as foliar urea applications at véraison were utilized at a Vidal blanc (Vitis spp.) site. Foliar urea was effective at significantly increasing YANs in all experiments with some year to year variation in efficacy. Foliar urea applications slightly favored the production of ammonia over primary amino nitrogen. While most of the measured amino acids in fruit increased in concentration with the application of either soil or foliar N, foliar applications were more effective at increasing fruit amino acids. Of the amino acids measured, arginine and glutamine were the most increased by foliar urea applications, whereas proline was relatively unaffected. The use of clover as a perennial under-vine cover crop did not increase berry YAN. The application of foliar urea sprays may present an effective means by which vintners can easily increase must YANs and amino acid contents.
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    Comparison of Common Analytical Methods for the Quantification of Total Polyphenols and Flavanols in Fruit Juices and Ciders
    Ma, Sihui; Kim, Cathlean; Neilson, Andrew P.; Griffin, Laura E.; Peck, Gregory M.; O'Keefe, Sean F.; Stewart, Amanda C. (2019-07-17)
    Multiple analytical methods are used for quantification of total polyphenols and total flavanols in fruit juices and beverages. Four methods were evaluated in this study: Folin-Ciocalteu (F-C), Lowenthal permanganate (L-P), 4-dimethylaminocinnamaldehyde (DMAC), and the bovine serum albumin (BSA) precipitation method. Method validation parameters, including working range, limit of detection, limit of quantitation, precision (repeatability), accuracy, and specificity, were assessed and compared. The F-C method was not specific to polyphenols, and the L-P method had the widest working range but lacked accuracy. The DMAC method was the most specific to flavanols, and the BSA method was not suitable for quantification of smaller flavanols, such as catechin and epicatechin. Quantitative performance was evaluated using commercial fruit juice samples (n = 14), apple juice samples of different cultivars (n = 22), and commercial ciders (n = 17). In general, the L-P titration method and DMAC method resulted in higher quantitative values than the F-C method and BSA precipitation method, respectively. However, ratios of results obtained by the L-P and F-C method ranged from 1 to 28, and ratios of results obtained by the DMAC and BSA precipitation method ranged from <1 to 280. This tremendous variation is likely due to variation in polyphenol composition and sample matrix. This information provides perspective for comparison of results obtained through these different methods, and a basis for choosing the most appropriate analytical method for quantification of polyphenols to address a specific research question when working with commercial fruit juice, apple juice from different apple cultivars, and commercial ciders. Practical Application This study compared results obtained when four common polyphenol quantification methods were applied to a diverse selection of fruit juices and beverages with distinct polyphenol composition and sample matrix. The matrix and polyphenol composition of the samples significantly influenced the results. Our findings can help manufacturers of fruit-based products choose the most appropriate analytical method for polyphenol quantification as part of a quality assurance program or to convey information on dietary polyphenol content to consumers. An assessment of analytical method validation parameters is provided for each of the four methods, which will help users of these methods to understand their limitations.
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    Compost applications increase bacterial community diversity in the apple rhizosphere
    Sharaf, Hazem; Thompson, Ashley A.; Williams, Mark A.; Peck, Gregory M. (2021-03-24)
    Sustainable practices are key to the improvement of soil fertility and quality in apple (Malus x domestica Borkh.) orchards. Rootstock genotype and fertilizer inputs can alter soil biology, as well as aboveground traits including nutrient acquisition. In this study, a factorial design was used to assess the interaction between two apple rootstocks, 'Geneva 41' ('G.41') and 'Malling 9' ('M.9') with four fertilizer treatments [chicken-litter compost, yardwaste compost, fertigation using Ca(NO3)(2), and an unamended control]. The bacterial community in the rhizosphere was assessed for its impact on both plant and soil properties for each rootstock x fertilizer treatment combination. The bacterial community was dominated by Acidobacteria, Proteobacteria, and Planctomycetes, but Verrucomicrobia and Chloroflexi were the most responsive to the fertilizer treatments. The chicken litter and yardwaste treatments had a greater effect on bacterial community structure than the control. Yardwaste, in particular, was associated with increased relative abundance of Chloroflexi, which was correlated with soil nutrient concentrations. Malling 9 had a greater bacterial diversity than G.41, but the rootstock treatment had no independent effect on the rhizosphere community structure. There was, however, a strong interaction between the rootstock and fertilizer treatments. Carbon cycling was the most prominent functional change associated with the soil bacterial community. These results suggest that compost amendments have a more positive effect on soil bacterial activity and nutrient availability than Ca(NO3)(2). Our work shows that waste-stream amendments can lead to multiple positive responses, such as increasing aboveground tree biomass, thus potentially improving orchard productivity.
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    Crop Load Density Affects 'York' Apple Juice and Hard Cider Quality
    Peck, Gregory M.; Boudreau, Thomas F. IV; McGuire, Megan N.; Stewart, Amanda C. (2016-09-01)
    To assess the impact crop load has on hard cider chemistry, ‘York’ apple (Malus3domestica 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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    Discovery and dissemination of new knowledge in food science: Analytical methods for quantification of polyphenols and amino acids in fruits and the use of mobile phone-based instructional technology in food science education
    Ma, Sihui (Virginia Tech, 2019-06-11)
    The discovery and dissemination of new knowledge are essential in food science. To advance our understanding of fruit chemistry, analytical methods were compared and applied. Polyphenols are secondary metabolites in fruits of particular importance in food science, as they contribute to the sensory attributes and health benefits of the products. Evaluation of common analytical methods for the quantification of polyphenols, including the Folin-Ciocalteu (F-C), Lowenthal permanganate (L-P), 4-dimethylaminocinnamaldehyde (DMAC) and the bovine serum albumin (BSA) precipitation methods, was conducted using analytical method validation procedures. The F-C method was not specific to polyphenols, and the L-P method had the widest working range but lacked accuracy. The DMAC method was the most specific to flavanols, and the BSA method was not suitable for quantification of smaller flavanols. Quantitative performance of these four methods was evaluated using a broad range of fruit-derived samples. Variation in quantitative results obtained using these four methods was explained by differences in polyphenol and matrix composition of these samples and differences in operating principles of the methods. The reactivity of individual polyphenol compounds (catechin, epicatechin, PC B2, PC pentamer, chlorogenic acid, phloretin, and quercetin) to the polyphenol and flavanol quantification results using Prussian blue (P-B), F-C, DMAC and BSA precipitation methods were also assessed and determined to differ by up to thirteen-fold, depending on the assay. Furthermore, the contribution and interactions of polyphenol compounds (catechin, PC B2, and chlorogenic acid) and potentially interfering compounds likely to be found in fruit and fruit products (ascorbic acid, glucose, and SO2) to the quantitative results of these methods were evaluated using a full factorial design. Significant interactions among polyphenol compounds, and among the interfering compounds were found. The standardized coefficient (β) for all factors and interactions of polyphenol compounds varied from 0.347 to 129, and from near 0 to -46.8 for all factors and interactions of interfering compounds. Our findings indicate that the choice of standards, polyphenol and matrix composition of the sample may cause disparity among the quantitative results of these methods. Amino acids in apple (Malus × domestica Borkh.) juice not only influence the quality of fermented cider through fermentation kinetics but also impact the flavor of the cider through yeast metabolism. Due to recent advances in analytical instrumentation, amino acids profiles in apple juice were determined much faster and more accurately than by previously applied methods. Twenty amino acids were quantified by UPLC-PDA in juices from 13 apple cultivars grown in Virginia. The relative amino acid profile was significantly different among the apple juices evaluated. The total amino acid concentration ranged from 18 mg/L in Blacktwig juice to 57 mg/L in Enterprise juice. L-Asparagine, L-aspartic acid and L-glutamine are the principal amino acids observed in most apple juices. These results will inform future research on yeast metabolism and nitrogen management during cider fermentation. To better disseminate knowledge gained through research to the next generation of food scientists, the effectiveness of new instructional technology—a cellphone-based personal response system—in food science education was evaluated. Students' academic performance was improved by the incorporation of this technology into lectures, and its use was well perceived by the students (easy to use and positively impacted their learning). This finding contributes to the scholarship of teaching and learning in food science by providing useful insight into the potential for application of such tools with improved student engagement and learning outcomes. Advances in food chemistry research will enable the development of value-added food products, and the pedagogical advancement in food science education will better convey new and existing knowledge to students, who will apply this knowledge to promote a safe and nutritious food supply that enhances human health and increases the value of specialty crops.
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    The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation
    Boudreau, Thomas F. IV (Virginia Tech, 2016-07-06)
    The Virginia cider industry has grown rapidly in the past decade, and demands research-based recommendations for cider fermentation. This study evaluated relationships between the unique chemistry of apples and production of hydrogen sulfide (H2S) in cider fermentations. Yeast assimilable nitrogen (YAN) concentration and composition and residual fungicides influence H2S production by yeast during fermentation, but these factors have to date only been studied in wine grape fermentations. This study surveyed 12 Virginia-grown apple cultivars and found that the majority were severely deficient in YAN. The effects of three fungicides on cider fermentation were investigated; elemental sulfur, fludioxonil and fenbuconazole. Fenbuconazole adversely impacted fermentation kinetics. Sulfur and fludioxonil marginally impacted fermentation kinetics. Sulfur increased H2S production, but fludioxonil and fenbuconazole did not affect H2S production. There was no difference in fermentation kinetics and H2S between nitrogen sources arginine (approximating grape), asparagine (approximating apple) and ammonium (YAN supplement). Supplementation with methionine resulted in increased fermentation rate and decreased H2S production. The detrimental effects of fenbuconazole and beneficial effects of methionine were diminished with increasing total YAN. Contrary to previous findings, the most H2S was formed at 153 mg/L YAN which is above the generally recommended minimum to prevent H2S formation. These results indicate that apple juice chemistry may influence yeast metabolism during cider fermentation, in ways that have not been previously studied in grape fermentation. Our findings indicate the need for and contribute to the development of targeted fermentation management practices for cidermaking.
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    The Effects of Rootstock Selection and Carbon-based Fertility Amendments on Apple Orchard Productivity and Soil Community Ecology
    Thompson, Ashley A. (Virginia Tech, 2016-12-08)
    In apple (Malus domestica Borkh.) orchards, rootstock genotype, and soil fertility management practices impact soil fertility, plant associated soil microbial communities, and orchard productivity. Apple growers select rootstocks to confer beneficial traits, including size control, precocity, and pest and disease resistance. Rootstock genotype may also influence microbial communities, resulting in changes that affect tree health and productivity. Many apple growers apply synthetic nitrogen fertilizers to improve fruit yield and quality. In excess of tree requirements, nitrogen fertilizers may reduce crop yield and quality, as well as contribute to water pollution. The addition of carbon-based amendments, such as yardwaste, chicken litter composts, and biochar, may potentially reduce nitrogen and water loss, while improving soil structure and mineral nutrient availability. Orchard and pot-in-pot experiments were designed to study the following objectives: 1) determine the effects of integrated carbon-based fertilizer amendments on tree growth, productivity, and orchard soil fertility, 2) assess the effects of biochar on tree growth, leaf mineral nutrition, soil physiochemistry, and microbial community structure and activity, and 3) understand how rootstocks and fertilizers alter soil microbial communities. Applications of composts, integrated compost-calcium nitrate fertilizers, and biochar increased soil carbon, organic matter, cation exchange capacity and microbial respiration. In the orchard study, nitrogen fertilizer application did not increase tree growth, fruit quality, or leaf nitrogen concentration. Biochar applied at high rates with nitrogen fertigation increased tree growth and leaf nitrogen concentration similar to nitrogen fertigation. In the pot-in-pot compost study, chicken litter compost increased tree growth, and integrated compost-calcium nitrate fertilizer applications increased leaf N concentration. Analysis of the microbial community structure of bulk soil samples from the biochar and compost pot-in-pot experiments determined that the community structure was similar for all treatments during the three-year study. Metagenomic sequencing of the rhizosphere bacterial community indicated that compost applications altered community diversity and evenness, and that compost treatments were more similar to each other than to the calcium nitrate treatment. Data from my dissertation research suggests that compost can be used to increase orchard soil fertility, tree growth, and leaf nutrition, and that compost applications increase soil microbial community diversity and activity.
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    Evaluation of Nitrogen Management Schemes in Cover Cropped Vineyards
    Moss, James Russell (Virginia Tech, 2016-06-06)
    Vineyards in the Eastern United States are often prone to excessive vegetative growth. In order to suppress excessive vine vigor, many viticulturists have employed cover cropping strategies. Cover crops provide a myriad of agronomic benefits, however they are known to compete with the vine for water and nutrients. Due to the widespread use of cover crops in Eastern vineyards, many vineyards experience nitrogen (N) deficiencies in both the vegetative vine tissue and yeast assimilable nitrogen (YAN) in the juice. Soil applications of calcium nitrate and foliar applications of urea were assessed as a means of vineyard N amelioration at cover cropped sites comprised of Petit Manseng and Sauvignon blanc (Vitis vinifera L.). Perennial White and Crimson clover cover crops and foliar urea applications were also used in a Vidal blanc (Vitis spp.) vineyard. Treatments were imposed in the Sauvignon blanc vineyard for five years. The Petit Manseng and Vidal blanc vineyards were subjected to treatments for two years. Soil-applied N at bloom was most effective at increasing leaf petiole N at véraison, season-long chlorophyll content index (CCI), vine capacity and fruit yield. Fruit yield was increased due to more berries per cluster and greater berry weights. Increased rates of soil-applied N decreased the fruit weight:pruning weight ratio. Foliar-applied N after fruit set was most effective at increasing berry YAN. While most of the measured amino acids in fruit increased in concentration with the application of either soil or foliar N, foliar applications were more effective at increasing fruit amino acids. Clover cover crops offered little to no benefit as a N source in the two-year period of evaluation. None of the N management schemes negatively impacted canopy density, fruit zone light interception, or botrytis bunch rot incidence. The combination of both a soil-applied and foliar-applied N fertilizer may be the most effective means to increase both vine capacity and YAN in vineyards where vineyard floor cover crops are compromising vine N status.
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    Evaluation of Nitrogen Management Schemes upon Vine Performance in Cover Cropped Vineyards
    Moss, James Russell (Virginia Tech, 2016-07-29)
    Vineyards in the Eastern United States are often prone to excessive vegetative growth. In order to suppress excessive vine vigor, many viticulturists have employed cover cropping strategies. Cover crops provide a myriad of agronomic benefits, however they are known to compete with the vine for water and nutrients. Due to the widespread use of cover crops in Eastern vineyards, many vineyards experience nitrogen (N) deficiencies in both the vegetative vine tissue and yeast assimilable nitrogen (YAN) in the juice. Soil applications of calcium nitrate and foliar applications of urea were assessed as a means of vineyard N amelioration at cover cropped sites comprised of Petit Manseng and Sauvignon blanc (Vitis vinifera L.). Perennial White and Crimson clover cover crops and foliar urea applications were also used in a Vidal blanc (Vitis spp.) vineyard. Treatments were imposed in the Sauvignon blanc vineyard for five years. The Petit Manseng and Vidal blanc vineyards were subjected to treatments for two years. Soil-applied N at bloom was most effective at increasing leaf petiole N at véraison, season-long chlorophyll content index (CCI), vine capacity and fruit yield. Fruit yield was increased due to more berries per cluster and greater berry weights. Increased rates of soil-applied N decreased the fruit weight:pruning weight ratio. Clover cover crops offered little to no benefit as a N source in the two-year period of evaluation. None of the N management schemes negatively impacted canopy density, fruit zone light interception, or botrytis bunch rot incidence. The combination of both a soil-applied and foliar-applied N fertilizer may be the most effective means to increase both vine capacity and YAN in vineyards where vineyard floor cover crops are compromising vine N status.
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    Foliar Urea Applications Increase Yeast Assimilable Nitrogen Concentration and Alcoholic Fermentation Rate in 'Red Spy' Apples Used for Cider Production
    Karl, Adam D.; Brown, Michael G.; Ma, Sihui; Sandbrook, Ann; Stewart, Amanda C.; Cheng, Lailiang; Mansfield, Anna Katharine; Peck, Gregory M. (2020-08)
    Yeast assimilable nitrogen (YAN) can be a limiting nutritional factor for Saccharomyces cerevisiae yeast when fermenting apple (Maims Xdomestka Borkh.) juice into hard cider. Endogenous YAN concentrations in apples are often below the recommended thresholds to completely use all of the fermentable sugar and minimize the production of off-flavors, such as hydrogen sulfide. Cider producers supplement apple juice with exogenous nitrogen to increase YAN. Urea, commonly applied to apple orchards to increase fruit size and yields, was tested for its ability to increase endogenous apple juice YAN. Starting 6 weeks before harvest in 2017 and 2018, a 1% urea solution was applied to 'Red Spy' apple trees one, three, or five times to create low-, medium-, and high-rate treatments, respectively. Relative to the control, the high treatment increased YAN by 229% in 2017 and by 408% in 2018. More than 90% of the YAN in all juice samples was composed of primary amino nitrogen (PAN). Among all treatments, PAN mostly comprised asparagine, and as urea applications increased, the relative concentration of asparagine also increased. Aspartic acid and then glutamic acid were the second and third most abundant amino acids in all treatments, respectively, but comprised less of the total PAN as the number of urea applications increased. Soluble solid concentration, pH, titratable acidity, and total polyphenol concentration were not different among treatments. There was a positive correlation between increased urea application rate and the maximum fermentation rate, which resulted in a shorter fermentation duration. Increasing the number of urea applications was also correlated with greater hydrogen sulfide (H2S) production in juice fermented from fruit harvested in 2017 but not for fruit harvested in 2018. No residual H2S was found in the finished cider from any treatment. Increasing the number of urea applications was estimated to be less expensive than supplementing the juice with Fermaid O (TM). There would have been no cost savings if Fermaid K (TM) was used as an exogenous nitrogen source. Foliar urea applications were estimated to be more expensive than supplementing juice with diammonium phosphate. This study demonstrated that foliar urea applications can effectively increase YAN concentration in cider apples while not negatively affecting other juice quality attributes.
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    Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice
    Boudreau, Thomas F. IV; Peck, Gregory M.; O'Keefe, Sean F.; Stewart, Amanda C. (Wiley, 2017-09-12)
    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.
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    Hydrogen sulphide production during cider fermentation is moderated by pre‐fermentation methionine addition
    Boudreau, Thomas F. IV; Peck, Gregory M.; Ma, Sihui; Patrick, Nicholas; Duncan, Susan E.; O'Keefe, Sean F.; Stewart, Amanda C. (Wiley-Blackwell, 2017-08-15)
    Yeast assimilable nitrogen (YAN) concentration and composition impact hydrogen sulphide (H2S) production and fermentation kinetics during wine fermentation, but this phenomenon has not been extensively studied in cider fermentation. Our hypothesis was that H2S production during cider fermentation could be decreased through pre‐fermentation modification of concentrations of individual amino acids. Apple juice (53 mg L−1 YAN) was supplemented with asparagine, arginine, methionine or ammonium and fermented with EC1118 and UCD522 yeast strains. No difference in H2S production among fermentations was observed with addition of asparagine, arginine or ammonium. Methionine addition of 5 mg L−1 decreased H2S production by yeast strain EC1118 at 53 mg L−1 YAN. With 153 mg L−1 initial YAN, only methionine addition of 50 mg L−1 decreased H2S production, and no tested methionine rates decreased H2S production with 253 mg L−1 initial YAN. Supplementation to 153 mg L−1 YAN resulted in increased H2S production at all methionine concentrations tested. Sensory differences in aroma were detected in samples supplemented with ammonium and methionine, and these differences were correlated with observed differences in H2S production. Our results indicate that supplementing cider fermentations with methionine leads to lower H2S formation, especially in apple juice containing low YAN.
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    Impact of Juice Clarification Processes on Chemical Composition of Hard Cider
    Ma, Sihui (Virginia Tech, 2016-07-11)
    Cider production volume has increased over 800% in the past 5 years in North America. This rapid growth of the cider industry coupled with traditional craft approach to cider making necessitates increased research on apple chemistry, processing, and fermentation strategies for cider production. A common problem in cider is the sulfur off-aromas production by yeast during fermentation. Fermentation of cloudy juice is often associated with sulfur off-aromas in white wine production; therefore, pre-fermentation juice clarification is an important and routine step in white winemaking practice. However, cider makers are often reluctant to clarify juice pre-fermentation due to beliefs that pre-fermentation juice clarification will reduce the concentration of yeast assimilable nitrogen (YAN) and polyphenols; thus, negatively impacting cider quality. In this study, different clarification methods were applied on York apple juice, and both raw and clarified juices were fermented into cider. The impact of pre-fermentation juice clarification treatments on the juice and finished cider chemistry was assessed by comparing the primary juice and cider chemistry, YAN concentration and amino acid composition in juice, polyphenol concentration and composition in juice and cider. Different clarification treatments affected the YAN concentration and amino acid composition differently. Polyphenol concentration in juice was decreased and individual polyphenol composition was different after the clarification (p<0.05), but these changes did not persist into the finished cider. The effect of pre-fermentation juice clarification on sensory properties of cider warrants further investigation. Future research should also include the development of appropriate analysis for polyphenol measurement in apple juice and cider.
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    The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation
    Boudreau, Thomas F. IV; Peck, Gregory M.; O'Keefe, Sean F.; Stewart, Amanda C. (Wiley-Blackwell, 2017-01-30)
    BACKGROUND Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H₂S), which is an undesirable aroma compound. This phenomenon has been studied in grape fermentation but not in apple fermentation. Low nitrogen availability, which is characteristic of apples, may further exacerbate the effects of fungicides on yeast during fermentation. The present study explored the effects of three fungicides: elemental sulfur (S⁰) (known to result in increased H₂S in wine); fenbuconazole (used in orchards but not vineyards); and fludioxonil (used in post-harvest storage of apples). RESULTS Only S⁰ led to increased H2S production. Fenbuconazole (≥0.2 mg L⁻¹) resulted in a decreased fermentation rate and increased residual sugar. An interactive effect of yeast assimilable nitrogen (YAN) concentration and fenbuconazole was observed such that increasing the YAN concentration alleviated the negative effects of fenbuconazole on fermentation kinetics. CONCLUSION Cidermakers should be aware that residual fenbuconazole (as low as 0.2 mg L⁻¹) in apple juice may lead to stuck fermentation, especially when the YAN concentration is below 250 mg L⁻¹. These results indicate that fermentation problems attributed to low YAN may be caused or exacerbated by additional factors such as fungicide residues, which have a greater impact on fermentation performance under low YAN conditions.
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    Managing Apple Maturity and Storage to Increase the Quality of Virginia Hard Ciders            
    Ewing, Brianna Leigh (Virginia Tech, 2017-02-03)
    Though the cidermaking process is very similar to that of winemaking, there is a lack of scientific knowledge as to how orchard management practices and fruit storage affect the quality of the resulting cider. This research examined how both varying harvest maturities and post-harvest storage temperatures and durations in apple cultivars Dabinett, Brown Snout, and York impacted fruit quality as well as the chemistry of the juice and cider. Harvest intervals of two weeks before maturity, at maturity, and 2 weeks after maturity resulted in significant differences in fruit quality and juice chemistry, but few of these differences persisted in cider chemistry. Nonetheless, differences in concentration of some individual polyphenols determined by UPLC-MS were observed in ciders made from fruit harvested at different stages. For example, cider made from optimally mature Dabinett had over 250% the concentration of procyanidin B5 that was found in cider made from fruit harvested earlier or later. The storage treatments also resulted in substantial differences in fruit and juice chemistry, but fewer differences in cider chemistry. As with the harvest maturity experiment, differences in individual polyphenols were detected, with ciders made from cv. York having 20% higher epicatechin concentration when stored for 6 weeks at 1°C rather than 10°C. Finally, the accuracy of the Folin-Ciocalteu (FC) assay, commonly used for quantification of total polyphenols in fruit juices and fermented fruit beverages was critically evaluated. Reducing sugars in the sample matrix did not affect the results of the FC assay, whereas the presence of the amino acid tyrosine resulted in significant overestimation of total polyphenols in fruit juice by the FC assay.
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    Optimizing nitrogen fertilization practices under intensive vineyard cover cropping floor management systems
    D'Attilio, DeAnna Rae (Virginia Tech, 2014-03-28)
    Under-trellis cover crops have become more prevalent in East Coast grape growing regions through either intentional planting or adoption of native vegetation, to minimize the potential for erosion and to help regulate grapevine size and vigor. These companion crops, however, have sometimes resulted in increased competition for soil nitrogen, leading to decreased vine nitrogen status and berry yeast assimilable nitrogen (YAN). The aim of this study was to determine the effects of different nitrogen fertilization methods applied at varying doses and different times, on vine and berry nitrogen parameters of cover cropped grapevines. The research described herein involved Sauvignon blanc, Merlot, and Petit Manseng grapevines (Vitis vinifera L.) subjected to different sets of nitrogen treatments, and was primarily conducted over two years. There were very few differences in pruning weights, canopy architecture, components of yield, and primary fruit chemistry amongst nitrogen treatments. Sauvignon blanc petiole nitrogen concentration, season-long chlorophyll content index (CCI) values, and berry YAN were most affected by the highest rate of soil nitrogen treatment (60 kg N/ha total split between two calcium nitrate applications at bloom and six weeks post bloom) and foliar fertilization (40 kg N/ha split over seven to nine urea applications); however, the foliar fertilization was most effective at increasing the concentration of certain individual amino acids. Petit Manseng berry YAN at harvest was increased in response to post-véraison foliar applications (10 kg N/ha split between two urea applications), corresponding to an increased concentration of nine amino acids. Merlot berry YAN, petiole nitrogen concentration, and season-long CCI values were most affected by a high rate of soil nitrogen treatment (60 kg N/ha total split between two calcium nitrate applications at bloom and six weeks post bloom) and establishing clover as the under-trellis cover crop. This study identified nitrogen treatments that improved berry nitrogen concentration and content in cover cropped sites.
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    Pollen Tube Growth Characteristics of Selected Crabapple Cultivars and Managing Apple (Malus x domestica) Crop Load and Early Season Diseases with Organic Bloom Thinning Chemicals
    DeLong, Candace Nicole (Virginia Tech, 2016-02-19)
    Reducing apple (Malus x domestica Borkh.) crop load during bloom is a reliable option for increasing fruit quality and return bloom. In this thesis, multiple approaches to improving bloom thinning practices are discussed. The first project analyzed the pollen tube growth of several crabapple cultivars. Previous research had improved the use of bloom thinning chemicals, by coordinating the application timing with the pollen tube growth between pollination and fertilization. However, pollen tube growth rates have only been measured in a few genotypes. In Chapter 2, the pollen tube growth rates of five crabapple cultivars were measured in the styles of 'Fuji', 'Golden Delicious', and 'Pink Lady' flowers, at four temperatures 12, 18, 24 and 30 C. Complex relationships were found among paternal pollen tube growth, maternal cultivar, and temperature. Chapters 3 and 4 describe projects where organically-approved chemicals, including the biofungicide, Regalia, were evaluated for their ability to simultaneously reduce crop load and decrease early season disease infection. These chemicals were applied in conventionally managed orchards (Chapter 3), and in an organically-managed 'Honeycrisp' orchard (Chapter 4). The number of chemicals approved for bloom thinning is limited, especially in the Eastern U.S. where lime sulfur and oil applications are not permitted during bloom. These studies indicate Regalia, applied during bloom, can reduce crop load and provide early season disease control. The research presented in this thesis provides new knowledge that can be incorporated into crop load management practices in both conventional and organic apple orchards.
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    Refining Fruit-Zone Leaf Removal for Red-Fruited Bordeaux Grape Varieties Grown in a Humid Environment
    Hickey, Cain C. (Virginia Tech, 2016-06-30)
    Current fruit-zone management recommendation in the eastern US aims for 1-2 basal shoot leaf layers after fruit set to limit fungal disease and sunburn incidence, and prevent extreme heating of grapes. The goal of this work was to assess if fruit-zone leaf removal to an uncommonly greater extent, and/or at an earlier phenological stage, would favorably alter yield components or fruit composition in three popularly grown, red-fruited, Bordeaux varieties – Cabernet franc, Petit Verdot, and Cabernet Sauvignon. Pre-bloom leaf removal to various extents reduced crop yield by 41-78% when compared to no leaf removal across seasons and varieties. Pre-bloom leaf removal implementation in consecutive seasons tended to further reduce crop yield components compared to implementation in the first year. Pre-bloom leaf removal tended to reduce cluster compactness and bunch rot incidence when compared to post-fruit set and no leaf removal. Basal leaf removal to the greatest extents inconsistently reduced soluble solids and titratable acidity across varieties and seasons. Pre-bloom and post-fruit set leaf removal to the greatest extent consistently increased total grape phenolics and anthocyanins compared to no leaf removal in Cabernet Sauvignon, but inconsistently increased total grape phenolics compared to no leaf removal in Cabernet franc and Petit Verdot. Basal leaf removal to the greatest extents tended to increase the synthesis and degradation of carotenoids more consistently than no leaf removal, and this was particularly true for zeaxanthin. Petit Verdot and Cabernet franc wine color and aroma were inconsistently distinguishable between leaf removal treatments, and color intensity was rated higher in wines made with fruit from pre-bloom leaf removal compared to modest post fruit-set leaf removal plots. Waiting until after fruit set to remove fruit-zone leaves maintained crop yield and offered comparable improvements in fruit composition to pre-bloom leaf removal. Pre-bloom leaf removal of no more than four leaves is recommended to limit crop yield reduction, and modestly improve fruit composition. This work showed that fruit-zone leaf removal does not need to be conservative in the eastern US, particularly because the climate does not appear to be detrimental to fruit composition, and open fruit-zones reduce grape fungal disease incidence.
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    Soil Nitrogen Fertilization Increases Yeast Assimilable Nitrogen Concentrations in 'Golden Russet' and 'Medaille d'Or' Apples Used for Cider Production
    Karl, Adam D.; Brown, Michael G.; Ma, Sihui; Sandbrook, Ann; Stewart, Amanda C.; Cheng, Lailiang; Mansfield, Anna Katharine; Peck, Gregory M. (2020-08)
    The recent growth in the U.S. hard-cider industry has increased the demand for cider apples (Malus xdomestica 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 (SP1) 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 mu g.L-1 compared with the 'Golden Russet' high treatment, which cumulatively produced 0.1 mu g.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.