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首页> 外文期刊>Food Science & Nutrition >Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice
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Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice

机译：游离氨基氮浓度与苹果汁中酵母总同化氮浓度相关

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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.
机译：酵母同化氮（YAN）对苹果（苹果（Malus x domestica Borkh。））苹果酒发酵过程中的酵母生长和代谢至关重要。 YAN的浓度和组成会影响苹果酒的发酵动力学以及酵母形成的挥发性香气化合物。通过分析游离氨基氮（FAN）和铵离子浓度，确定了在美国弗吉尼亚州两个季节种植的苹果的YAN浓度和组成。 FAN是YAN的最大组成部分，平均值为51？mg？N？L？1 FAN，而铵盐为9？mg？N？L？1。观察到的YAN值范围为9到249？mg？N？L？1，平均值为59？mg？N？L？1。在本研究中分析的所有样品中，有94％含有<140？mg？N？L？1 YAN，该浓度通常被认为是葡萄基葡萄酒中酵母充分利用所有可发酵糖所需的最低水平。 FAN浓度与总YAN浓度相关，而铵浓度则不相关。同样，FAN和铵浓度之间也没有相关性。

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