Effects of Hydroxycinnamates and Exogenous Yeast Assimilable Nitrogen on Cider Aroma and Fermentation Performance

dc.contributor.authorCairns, Paulette Anneen
dc.contributor.committeechairStewart, Amanda C.en
dc.contributor.committeememberLahne, Jacoben
dc.contributor.committeememberHuang, Haiboen
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2020-12-30T07:00:30Zen
dc.date.available2020-12-30T07:00:30Zen
dc.date.issued2019-07-08en
dc.description.abstractHeritage apple cultivars for cider-making are often distinguished by a high concentration of tannins (phenolic compounds), and/or acid. The phenolic content of some cider apples far exceeds that of white wine, however most cider fermentation practices are directly taken from white winemaking, not accounting for effects of high concentrations of phenolic compounds on yeast fermentation. The objective of this study was to determine the impact of ferulic acid, p-coumaric acid, and chlorogenic acid—at concentrations reported in apples—and their interactions with yeast assimilable nitrogen (YAN) on fermentation kinetics and cider aroma. Our hypothesis was that the phenolic compounds present in high-tannin cider apples would negatively impact fermentation kinetics, but not alter the aroma, and that added YAN would reduce these effects. Ferulic acid negatively affected fermentation performance (p < 0.05), but p-coumaric acid and chlorogenic acid did not. p-Coumaric acid led to the greatest changes in cider aroma. Differences were also detected for different concentrations of ferulic acid. Chlorogenic acid did not affect aroma. Yeast strain influenced fermentation performance and cider aroma. Finally, addition of exogenous YAN improved fermentation performance for the low concentration ferulic acid condition, but not for the high concentration. Adding YAN also changed cider aroma in the presence of p-coumaric acid.en
dc.description.abstractgeneralHard cider is increasingly popular in the United States. Heritage apple cultivars are traditional cider apples, often distinguished by a high concentration of tannins (phenolic compounds), and/or acid, unlike dessert apples that are typically higher in sugar than tannins. While the phenolic content of some cider apples far exceeds that of white wine, most cider fermentation practices are directly taken from white winemaking, and do not account for the effects of high concentrations of phenolic compounds on fermentation performance. The objective of this study was to determine whether three phenolic compounds—ferulic acid, p-coumaric acid, and chlorogenic acid—at concentrations reported in apples, would inhibit fermentation or alter the aroma of the cider, and if adding yeast assimilable nitrogen (YAN), a yeast nutrient, would reduce these effects. Our hypotheses were that the phenolic compounds present in high-tannin cider apples would negatively impact fermentation performance, but not alter the aroma, and that added YAN would reduce these effects. Ferulic acid negatively affected fermentation performance (p < 0.05), but p-coumaric acid and chlorogenic acid did not. Addition of nitrogen improved fermentation performance for the low concentration ferulic acid condition, but not for the high concentration. p-Coumaric acid led to the greatest changes in cider aroma, with differences in aroma also detected for ferulic acid ciders. Chlorogenic acid did not affect aroma or fermentation performance. Yeast strain and YAN addition also influenced fermentation performance and aroma.en
dc.description.degreeMaster of Science in Life Sciencesen
dc.format.mediumETDen
dc.identifier.othervt_gsexam:19667en
dc.identifier.urihttp://hdl.handle.net/10919/101679en
dc.publisherVirginia Techen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectinhibitionen
dc.subjectferulic aciden
dc.subjectp-coumaric aciden
dc.subjectchlorogenic aciden
dc.subjectphenolic compoundsen
dc.titleEffects of Hydroxycinnamates and Exogenous Yeast Assimilable Nitrogen on Cider Aroma and Fermentation Performanceen
dc.typeThesisen
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Science in Life Sciencesen

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