The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation

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dc.contributor.authorBoudreau, Thomas F. IVen
dc.contributor.authorPeck, Gregory M.en
dc.contributor.authorO'Keefe, Sean F.en
dc.contributor.authorStewart, Amanda C.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2017-06-12T19:02:41Zen
dc.date.available2017-06-12T19:02:41Zen
dc.date.issued2017-01-30en
dc.description.abstractBACKGROUND 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.en
dc.description.notespaid online open access fee to publisher for this articleen
dc.description.versionPublished versionen
dc.format.extent693 - 704 (12) page(s)en
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.1002/jsfa.8096en
dc.identifier.issn0022-5142en
dc.identifier.issue2en
dc.identifier.urihttp://hdl.handle.net/10919/78017en
dc.identifier.volume97en
dc.language.isoenen
dc.publisherWiley-Blackwellen
dc.relation.urihttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000390708500040&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=930d57c9ac61a043676db62af60056c1en
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectAgriculture, Multidisciplinaryen
dc.subjectChemistry, Applieden
dc.subjectFood Agricultureen
dc.subjectChemistryen
dc.subjectcider fermentationen
dc.subjectapple fungicidesen
dc.subjectfermentation rateen
dc.subjecthydrogen sulfideen
dc.subjectfenbuconazoleen
dc.subjectfludioxonilen
dc.subjectSACCHAROMYCES-CEREVISIAE STRAINSen
dc.subjectELEMENTAL SULFURen
dc.subjectWINE STRAINSen
dc.subjectGRAPEen
dc.subjectGLUTATHIONEen
dc.subjectNUTRIENTSen
dc.subjectSLUGGISHen
dc.subjectORIGINen
dc.subjectMUSTSen
dc.subjectSTUCKen
dc.titleThe interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentationen
dc.title.serialJournal of the Science of Food and Agricultureen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Facultyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Food Science and Technologyen
pubs.organisational-group/Virginia Tech/All T&R Facultyen

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