Foliar Urea Applications Increase Yeast Assimilable Nitrogen Concentration and Alcoholic Fermentation Rate in 'Red Spy' Apples Used for Cider Production

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dc.contributor.authorKarl, Adam D.en
dc.contributor.authorBrown, Michael G.en
dc.contributor.authorMa, Sihuien
dc.contributor.authorSandbrook, Annen
dc.contributor.authorStewart, Amanda C.en
dc.contributor.authorCheng, Lailiangen
dc.contributor.authorMansfield, Anna Katharineen
dc.contributor.authorPeck, Gregory M.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2020-10-09T14:09:09Zen
dc.date.available2020-10-09T14:09:09Zen
dc.date.issued2020-08en
dc.description.abstractYeast 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.en
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.21273/HORTSCI15029-20en
dc.identifier.eissn2327-9834en
dc.identifier.issn0018-5345en
dc.identifier.issue8en
dc.identifier.urihttp://hdl.handle.net/10919/100321en
dc.identifier.volume55en
dc.language.isoenen
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectamino aciden
dc.subjectfoliar fertilizationen
dc.subjecthard cideren
dc.subjecthydrogen sulfideen
dc.subjectMalusXdomestica Borkh.en
dc.subjectprimary amino nitrogenen
dc.subjectyeast assimilable nitrogenen
dc.titleFoliar Urea Applications Increase Yeast Assimilable Nitrogen Concentration and Alcoholic Fermentation Rate in 'Red Spy' Apples Used for Cider Productionen
dc.title.serialHortscienceen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten

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