Crop Load Density Affects ‘York’ Apple Juice and Hard Cider Quality

Peck, Gregory M.; McGuire, M.; Boudreau, Thomas; Stewart, Amanda C.

doi:10.21273/hortsci10962-16

Cited by 19 publications

(29 citation statements)

References 17 publications

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“…Arg was the most abundant amino acid, on average, with the highest proportion being 4.45% of total NMR signals in the cherries juice samples, and the lowest proportion being 1.67% of total NMR signals in apple juice samples. While the proportions of amino acids observed in a juice sample from a given variety may be influenced by growing season [21,22], crop load [23], geographical origin, and other factors [16], our data provide insight as to the extent of variation for each amino acid, and the ranges of relative presence of amino acids that could be expected in different types of fruit juices.…”

Section: Amino Acid Profile: Assignment Of the Interest Peaks And Stamentioning

confidence: 80%

Amino Acid Profile of Fruits as Potential Fingerprints of Varietal Origin

et al. 2019

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This study aims to assess the capability of the 1 H-NMR profiling of fruits from different genera in combination with multivariate data analysis to provide feasible information for fruit juices' authenticity in terms of botanical origin. Nine fruit varieties from four genera were selected for the experimental plan. The juice obtained from the fruits was characterized using the 1 H-NMR technique, selecting the obtained amino acid profile of fruits as a potential specific fingerprint. Due to the complex information provided by the NMR spectra, a chemometric approach of the data was further applied to enable the differentiation of the fruit samples, highlighting thus its suitability as a discrimination tool for the varietal origin. The advantage of this analytical approach is given by the relatively simple working procedure, which consists of an easy, fast, and accessible preparation stage while providing complex information on fruit composition.

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Section: Amino Acid Profile: Assignment Of the Interest Peaks And Stamentioning

confidence: 80%

Amino Acid Profile of Fruits as Potential Fingerprints of Varietal Origin

et al. 2019

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“…The total polyphenols concentration in the raw juice (Table ) was lower than that for common Spanish cider apples (0.8 to 1.3 g/L) (Juan J. Mangas et al., ) but higher than that for ‘York’ apples from Virginia harvested in 2013 (0.215 ± 0.0121 g/L) (Thompson‐Witrick et al., ). Differences in polyphenol concentrations are not unexpected, as apple cultivar, climate, and cultural practices affect the total polyphenols concentrations in apples (Peck et al., ). The total polyphenol concentrations in the four different samples were significantly different from each other ( P < 0.0001).…”

Section: Resultsmentioning

confidence: 99%

“…These benefits have led to interest in maximizing polyphenol concentrations in products such as cider (Thompson-Witrick et al, 2014). The concentrations of polyphenols in cider differ by apple variety, cultivation practices, maturity, storage and transportation conditions of apples, and the processing and fermentation techniques (Candrawinata, Blades, Golding, Stathopoulos, & Roach, 2012;Peck, McGuire, Boudreau, & Stewart, 2016).…”

Section: Introductionmentioning

confidence: 99%

Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

Neilson

Lahne

et al. 2018

Journal of Food Science

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The term “cider” refers to the fermented beverage produced from apples. The rapid growth in the cider industry coupled with the prominence of traditional, or craft, approaches emphasizes the need for research on cider production. A common problem in ciders is the production of sulfur off‐aromas by yeast during fermentation. Prefermentation juice clarification has the potential to reduce the occurrence of unwanted sulfur off‐aromas. Concerns that prefermentation juice clarification will reduce the yeast assimilable nitrogen (YAN) and polyphenols in the juice have limited the application of this practice by cider makers. In this study, 3 clarification methods were applied to ‘York’ apple juice, that is, static settling, centrifugation, and pectinase. Raw (control) and clarified juice were fermented to cider, and the impact of clarification on the physicochemical parameters, amino acids and polyphenol content of the juice and cider was assessed. Juice clarification by pectinase decreased YAN by 50%, while static settling and centrifugation increased the concentration of most amino acids by 83%. All clarification treatments lowered the concentration of total polyphenols in the juice (from 60% to 30%, P < 0.05) and affected the individual polyphenols in the juice but these changes were not evident in the ciders. These findings demonstrate that prefermentation juice clarification results in changes in the chemistry profiles of apple juice. These changes were however not evident in the ciders. This approach therefore has the potential to limit the production of sulfur off‐aromas during cider production without adverse effects on quality. Practical Application Clarification of apple juice changes polyphenol and nitrogen contents, factors known to affect cider quality. However, these differences in the chemical profile of apple juice may not be reflected in the finished ciders. These findings demonstrate that juice clarification can be employed in cider making without affecting the quality. Cider makers should not assume that changes in apple juice imparted by clarification will be reflected in the finished ciders. Outcomes should be measured in finished ciders, rather than juice to accurately evaluate effects of the processing steps on quality.

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“…Asparagine was the most abundant amino acid, on average, with the highest proportion being 49.7 ± 0.6% of the total amino acids in the Newtown Pippin sample, and the lowest proportion being 4.0 ± 0.04% of the total amino acids in the Golden Delicious sample. While the proportions of amino acids observed in a juice sample from a given cultivar may be influenced by growing season , crop load , site, rootstock and other factors , our data provide insight as to the extent of variation for each amino acid, and the ranges of relative concentrations of amino acids that could be expected in apple juice. The predominance of asparagine among all other amino acids was consistent with previous studies , although some prior research also reported threonine being the predominant amino acid (53.4%) in Fuji apple juice and aspartic acid being the major amino acid (41.1%) in Brazilian dessert apples .…”

Section: Resultsmentioning

confidence: 84%

Free amino acid composition of apple juices with potential for cider making as determined by UPLC-PDA

Neilson

Lahne

et al. 2018

J. Inst. Brew.

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Amino acids and ammonium ions constitute the yeast assimilable nitrogen naturally present in apple juice, with free amino acids being the major constituent. Little information is available on the extent to which free amino acid composition in apple (Malus × domestica Borkh.) juice varies among juices used for fermentation. Twenty amino acids were quantified by UPLC‐PDA in juices from 13 apple cultivars grown in Virginia with potential use in cider making. 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. Our results indicate that the relative concentration of amino acids in apples is different from that found in Vitis vinifera wine grapes, which are rich in l‐proline and l‐arginine. The impact of these differences on fermentation of apple juice by wine yeast strains warrants further research, as the amino acid composition of grape juice impacts wine quality both directly and indirectly via yeast metabolism. These results will inform future research on yeast metabolism and nitrogen management during cider fermentation. © 2018 The Authors Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling

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Crop Load Density Affects ‘York’ Apple Juice and Hard Cider Quality

Cited by 19 publications

References 17 publications

Amino Acid Profile of Fruits as Potential Fingerprints of Varietal Origin

Amino Acid Profile of Fruits as Potential Fingerprints of Varietal Origin

Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

Free amino acid composition of apple juices with potential for cider making as determined by UPLC-PDA

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