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Insufficient biologically available nitrogen (N) for yeast is a persistent issue facing cidermakers, whose apple juice base usually does not provide adequate nutrition for a complete fermentation. Cidermakers often supplement their juice with additional yeast assimilable nitrogen (YAN) in the cellar to aid fermentation. The development of biologically available N in apple juice is not well understood. In this study, juice samples from ‘Crimson Crisp ® ’ apples were taken at several sampling dates in the 2016, 2017, and 2018 growing seasons and analyzed for YAN using formol titration and high-performance liquid chromatography. It was observed that while the total YAN concentration in these apples drops from the period shortly after fruit set to the end of summer, YAN remains stable from several weeks before harvest until the date of harvest. The total YAN did not change after a 6-week postharvest storage period. By contrast, the individual amino acid components of YAN do change during this period. This experiment shows that foliar urea sprays in ‘Crimson Crisp ® ’ produce an increase in organic N in the juice, mostly in the form of asparagine. Increased organic N impacts yeast growth and sensory characteristics of cider and may be seen as desirable by cider producers.

hortscience

Seasonal and Postharvest Changes in Amino Acid Composition in ‘Crimson Crisp’ Apple (Malus domestica Borkh.) in Response to Summer Foliar Urea Applications