Impact of Nitrogen Supplementation and Reduced Particle Size on Alcoholic Fermentation and Aroma in Nitrogen-Poor Apple and Pear Mashes

Impact of Nitrogen Supplementation and Reduced Particle Size on Alcoholic Fermentation and Aroma in Nitrogen-Poor Apple and Pear Mashes

The aim of this study was to enhance the nitrogen supply through three different mash treatments and to investigate their effects on fermentation dynamics, yeast biomass accumulation, and the concentration of aroma-active volatiles in nitrogen-poor apple and pear mashes. In terms of nitrogen supplem...

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Bibliographic Details
Main Authors: Ana Schön, Julia Switulla, Larissa Luksch, Julia Pesl, Ralf Kölling, Daniel Einfalt
Format: Article
Language:English
Published: MDPI AG 2024-09-01
Series:Beverages
Subjects:
yeast assimilable nitrogen
diammonium phosphate
amino acids
particle size
fermentation
<i>Saccharomyces cerevisiae</i>
Online Access:https://www.mdpi.com/2306-5710/10/4/93
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