Soil Nitrogen Fertilization Increases Yeast Assimilable Nitrogen
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Apples Catalogue 2019
ADAMS PEARMAIN Herefordshire, England 1862 Oct 15 Nov Mar 14 Adams Pearmain is a an old-fashioned late dessert apple, one of the most popular varieties in Victorian England. It has an attractive 'pearmain' shape. This is a fairly dry apple - which is perhaps not regarded as a desirable attribute today. In spite of this it is actually a very enjoyable apple, with a rich aromatic flavour which in apple terms is usually described as Although it had 'shelf appeal' for the Victorian housewife, its autumnal colouring is probably too subdued to compete with the bright young things of the modern supermarket shelves. Perhaps this is part of its appeal; it recalls a bygone era where subtlety of flavour was appreciated - a lovely apple to savour in front of an open fire on a cold winter's day. Tree hardy. Does will in all soils, even clay. AERLIE RED FLESH (Hidden Rose, Mountain Rose) California 1930’s 19 20 20 Cook Oct 20 15 An amazing red fleshed apple, discovered in Aerlie, Oregon, which may be the best of all red fleshed varieties and indeed would be an outstandingly delicious apple no matter what color the flesh is. A choice seedling, Aerlie Red Flesh has a beautiful yellow skin with pale whitish dots, but it is inside that it excels. Deep rose red flesh, juicy, crisp, hard, sugary and richly flavored, ripening late (October) and keeping throughout the winter. The late Conrad Gemmer, an astute observer of apples with 500 varieties in his collection, rated Hidden Rose an outstanding variety of top quality. -
Free Amino Nitrogen in Brewing
fermentation Review Free Amino Nitrogen in Brewing Annie E. Hill * and Graham G. Stewart International Centre for Brewing & Distilling, Heriot-Watt University, Riccarton, Edinburgh EH14 4AS, Scotland; [email protected] * Correspondence: [email protected]; Tel.: +44-1314513458 Received: 22 January 2019; Accepted: 13 February 2019; Published: 18 February 2019 Abstract: The role of nitrogenous components in malt and wort during the production of beer has long been recognized. The concentration and range of wort amino acids impact on ethanolic fermentation by yeast and on the production of a range of flavour and aroma compounds in the final beer. This review summarizes research on Free Amino Nitrogen (FAN) within brewing, including various methods of analysis. Keywords: brewing; fermentation; free amino nitrogen; wort; yeast 1. Introduction The earliest written account of brewing dates from Mesopotamian times [1]. However, our understanding of the connection with yeast is relatively recent, starting with Leeuwenhoek’s microscope observations in the 17th century followed by the work of Lavoisier, Gay-Lussac, Schwann and others during the 18th and 19th centuries. It was not until the late 19th century that Pasteur demonstrated that fermented beverages result from the action of living yeast’s transformation of glucose (and other sugars) into ethanol [2–4]. Since then, our knowledge has expanded exponentially, particularly with the development of molecular biology techniques [5]. In this review, we cover the particular contribution that wort nitrogen components play in beer production during fermentation. A number of terms are used to define wort nitrogenous components: Free Amino Nitrogen (FAN) is a measure of the nitrogen compounds that may be assimilated or metabolised by yeast during fermentation. -
The Pathogenicity and Seasonal Development of Gymnosporangium
Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1931 The ap thogenicity and seasonal development of Gymnosporangium in Iowa Donald E. Bliss Iowa State College Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Agriculture Commons, Botany Commons, and the Plant Pathology Commons Recommended Citation Bliss, Donald E., "The ap thogenicity and seasonal development of Gymnosporangium in Iowa " (1931). Retrospective Theses and Dissertations. 14209. https://lib.dr.iastate.edu/rtd/14209 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. INFORMATION TO USERS This manuscript has been reproduced from the microfilm master. UMl films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter face, while others may be from any type of computer printer. The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send UMl a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. Oversize materials (e.g.. maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand comer and continuing from left to right in equal sections with small overiaps. -
Solubleproteins and Free Amino Nitrogen Content in Must and Wine of Cv
Vitis37(3), 139-142(1998) Solubleproteins and free amino nitrogen content in must and wine of cv. Viura in La Rioja by FERNANDA Ru1z-LARREA 1l, RosA L6PEz2l, PILAR SANTAMARiA2>, MIRIAM SACRISTAN 1l, M. CARMEN Ru1z 1>, MYRIAM ZARAZAGA 1l, ANA RosA GuTIERREz 1l and CARM EN ToRREs 1l 1 ) Oepartment of Food and Agriculture, University of La Rioja, Logrof\o, Spain 2) Center of Agricultural Research ofLa Rioja (CIDA), Logrofio, Spain S u m m a r y : The protein fraction of white musts and wines obtained from grapes ( Vitis vinifera L. cv. Yiura) grown in northem Spain (Rioja) was investigated by SOS-PAGE. Under different fermentation conditions, e.g. aeration, must nitrogen content and yeast strain, SOS-PAGE pattems showed several bands with molecular weights ranging from 16 to 200 kOa. Higher weight proteins were glycosylated, whereas lower weight proteins were not. Under the experimental fermentation conditions none ofthe proteins showed any chemical modification that would alter the electrophoretical mobility or the covalent binding to their glycosylated moiety. K e y wo r d s : wine, soluble proteins, glycoproteins, free amino nitrogen content, grape juice. Introduction obtaining further knowledge ofprotein fraction ofwhite wine of cv. Viura. Different yeast strains were investigated and Solubleproteins in grape juice and wines mainly come different must nitrogen content and oxidising conditions from grapes; the protein content increases during grape during fermentation were used in order to establish possible maturation (ZoECKLEJN et al. 1995). It is weil established that modifications ofprotein content during alcoholic fermenta protein synthesis is activated after veraison and parallels tion. -
To Foliar Nitrogen Fertilizati
HORTSCIENCE 51(3):262–267. 2016. considering effect on grape amino acid content (Garde-Cerdan et al., 2014). Foliar N application can also be considered Response of ‘Italian Riesling’ Leaf as a tool for improvement of wine sensory characteristics since positive effect on grape Nitrogen Status and Fruit Composition volatile composition (Garde-Ceradan et al., 2014) and enhancement of grape and wine (Vitis vinifera L.) to Foliar Nitrogen phenolic content (Portu et al., 2015a, 2015b) have been determined. However, comparison of foliarly applied Fertilization different N forms did not include the study of Danijela Janjanin their effect on vine N supply, in addition to Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Porec, Croatia their effect on grape amino acid content. Also, as previously reported, foliar nitro- Marko Karoglan1 and Mirjana Herak Custi c gen application is usually performed around Faculty of Agriculture, University of Zagreb, Svetosimunska cesta 25, 10000 veraison (Cheng et Martinson, 2009; Jreij et al., 2009; Lacroux et al., 2008), which Zagreb, Croatia proved to be an effective way to improve Marijan Bubola berry YAN content since nitrogen transloca- tion in that period is directed mainly to Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Porec, Croatia berries. However, in vineyards with general Mirela Osrecak and Igor Palcic nitrogen deficiency caused by both soil and grapevine low N status that can occur as Faculty of Agriculture, University of Zagreb, Svetosimunska cesta 25, 10000 a problem since general improvement of Zagreb, Croatia nitrogen vine supply is required. As suggested by Neilsen et al. (2010) Additional index words. -
Implications of Nitrogen Nutrition for Grapes, Fermentation and Wine
242 Implications of nitrogen nutrition Australian Journal of Grape and Wine Research 11, 242–295, 2005 Implications of nitrogen nutrition for grapes, fermentation and wine SALLY-JEAN BELL and PAUL A. HENSCHKE The Australian Wine Research Institute, PO Box 197, Glen Osmond,Adelaide, SA 5064,Australia Corresponding authors: Sally-Jean Bell, facsimile: +61 8 8303 6601, email [email protected]; Paul A. Henschke, facsimile: +61 8 8303 6601, email [email protected] Abstract This review discusses the impacts of nitrogen addition in the vineyard and winery, and establishes the effects that nitrogen has on grape berry and wine composition and the sensory attributes of wine. Nitrogen is the most abundant soil-derived macronutrient in a grapevine, and plays a major role in many of the biological functions and processes of both grapevine and fermentative microorganisms. Manipulation of grapevine nitrogen nutrition has the potential to influence quality components in the grape and, ultimately, the wine. In addition, fermentation kinetics and formation of flavour-active metabolites are also affected by the nitrogen status of the must, which can be further manipulated by addition of nitrogen in the winery. The only consistent effect of nitrogen application in the vineyard on grape berry quality components is an increase in the concentration of the major nitrogenous compounds, such as total nitrogen, total amino acids, arginine, proline and ammonium, and consequently yeast- assimilable nitrogen (YAN). Both the form and amount of YAN have significant implications for wine quality. Low must YAN leads to low yeast populations and poor fermentation vigour, increased risk of sluggish/stuck/slow fermentations, increased production of undesirable thiols (e.g. -
Technical Overview on Cider Production 23 23
TALLINN, ESTONIA TALLINN, ESTONIA APRIL 25, 2017 APRIL 25, 2017 TECHNICAL OVERVIEW ON CIDER PRODUCTION TECHNICAL OVERVIEW TECHNICAL OVERVIEW ON CIDER PRODUCTION 23 23 LALLEMAND OENOLOGY LALLEMAND OENOLOGY TALLINN, ESTONIA, APRIL 25, 2017 TECHNICAL OVERVIEW ON CIDER PRODUCTION PROCEEDINGS OF THE XXVIIes ENTRETIENS SCIENTIFIQUES LALLEMAND ISBN 978-2-9815255-8-1 (printed version) ISBN 978-2-9815255-9-8 (pdf version) Legal deposit Bibliothèque et Archives nationales du Québec 2018 Library and Archives Canada 2018 DISCLAIMER: Lallemand has compiled the information contained herein and, to the best of its knowledge, the information is true and accurate. Lallemand offers this publication for use by winemaking professionals world- wide as a compendium of existing knowledge, both scientific and anecdotal. It is the user’s sole responsibility to determine whether any of the information contained herein is of benefit. The information, techniques and procedures presented in this publication are not to be considered as any type of expressed or implied guarantee for any aspect of the winemaking process in any wine-producing country. Lallemand Inc. Montréal, Canada H1W 2N8 The reprint or digital publication of any part of this book without permission from Lallemand is prohibited and illegal. CONTENTS CIDER CIDER: AN ANCIENT ART CIDERMAKING VS. WINEMAKING - IS THERE A IN A MODERN WORLD ............................................5 DIFFERENCE? ...........................................................19 Rebecca Mussell Amanda Stewart A TECHNICAL OVERVIEW OF FRENCH CIDER: LOCAL IMPORTANCE OF CIDER PRODUCTION IN FROM SPOILAGE CONTROL TO AROMATIC PROFILE ESTONIA (LOCAL PRODUCER SIIDRIKODA AS A PILOT CHARACTERIZATION ................................................9 PLANT FOR SCALE-UP YEAST APPLICATION) .........25 H. Guichard, P. Poupard, Jean-Michel Le Quéré and Rain Kuldjärv R. -
Using Whole-Genome SNP Data to Reconstruct a Large Multi-Generation
Muranty et al. BMC Plant Biology (2020) 20:2 https://doi.org/10.1186/s12870-019-2171-6 RESEARCH ARTICLE Open Access Using whole-genome SNP data to reconstruct a large multi-generation pedigree in apple germplasm Hélène Muranty1*† , Caroline Denancé1†, Laurence Feugey1, Jean-Luc Crépin2, Yves Barbier2, Stefano Tartarini3, Matthew Ordidge4, Michela Troggio5, Marc Lateur6, Hilde Nybom7, Frantisek Paprstein8, François Laurens1 and Charles-Eric Durel1 Abstract Background: Apple (Malus x domestica Borkh.) is one of the most important fruit tree crops of temperate areas, with great economic and cultural value. Apple cultivars can be maintained for centuries in plant collections through grafting, and some are thought to date as far back as Roman times. Molecular markers provide a means to reconstruct pedigrees and thus shed light on the recent history of migration and trade of biological materials. The objective of the present study was to identify relationships within a set of over 1400 mostly old apple cultivars using whole-genome SNP data (~ 253 K SNPs) in order to reconstruct pedigrees. Results: Using simple exclusion tests, based on counting the number of Mendelian errors, more than one thousand parent-offspring relations and 295 complete parent-offspring families were identified. Additionally, a grandparent couple was identified for the missing parental side of 26 parent-offspring pairings. Among the 407 parent-offspring relations without a second identified parent, 327 could be oriented because one of the individuals was an offspring in a complete family or by using historical data on parentage or date of recording. Parents of emblematic cultivars such as ‘Ribston Pippin’, ‘White Transparent’ and ‘Braeburn’ were identified. -
Saccharomyces Cerevisiae in the Production of Fermented Beverages
beverages Review Saccharomyces cerevisiae in the Production of Fermented Beverages Graeme M Walker 1,* and Graham G Stewart 2 1 Abertay University, Dundee, Scotland DD1 1HG, UK 2 Heriot-Watt University, Edinburgh, Scotland EH14 4AS, UK; [email protected] * Correspondence: [email protected]; Tel.: +44-1382-308658 Academic Editor: Edgar Chambers IV Received: 20 October 2016; Accepted: 11 November 2016; Published: 17 November 2016 Abstract: Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae. The sugary starting materials may emanate from cereal starches (which require enzymatic pre-hydrolysis) in the case of beers and whiskies, sucrose-rich plants (molasses or sugar juice from sugarcane) in the case of rums, or from fruits (which do not require pre-hydrolysis) in the case of wines and brandies. In the presence of sugars, together with other essential nutrients such as amino acids, minerals and vitamins, S. cerevisiae will conduct fermentative metabolism to ethanol and carbon dioxide (as the primary fermentation metabolites) as the cells strive to make energy and regenerate the coenzyme NAD+ under anaerobic conditions. Yeasts will also produce numerous secondary metabolites which act as important beverage flavour congeners, including higher alcohols, esters, carbonyls and sulphur compounds. These are very important in dictating the final flavour and aroma characteristics of beverages such as beer and wine, but also in distilled beverages such as whisky, rum and brandy. Therefore, yeasts are of vital importance in providing the alcohol content and the sensory profiles of such beverages. This Introductory Chapter reviews, in general, the growth, physiology and metabolism of S. -
Comparison Chart of Apple Varieties Grown [Reference: Old Southern Apples, Creighton Lee Calhoun, Jr.]
Comparison Chart of Apple Varieties Grown [Reference: Old Southern Apples, Creighton Lee Calhoun, Jr.] Description, History, and Origin Disease Flavor / Bearing Variety Orchard Opinion Date Apple Color Resist. Ripen Texture Uses Eat Keep Cook Dry Cider Tendency Origin: Europe, Middle ages, May (Yellow very old apple. Valued for May- June, Early Ripening. 1300 Yellow Good June Soft. Very Tart. Cook x Medium Origin Israel. Extremely young bearer. Good taste and stores well for an early apple. Good for deep South. Blooms Early. Planting Anna and Dorsett together works well. Gold Delicious parentage. Most popular Green- June- Crisp. Sweet to Eat, pies, Anna variety in Florida. <1959 Yellow-Red Very Good July mildly tart. sauce x x Heavy. Yellow-green. Eat, cook, sauce. Possibly, earliest Apple in inventory. Heavy bearer, good disease resistance, grows well in many climates including the South on many soil types. Juicy, crisp, somewhat tart to Somewhat tart. Grown around many firm/crisp. Tart Eat, old farms and valued for it's June- to somewhat sauce, Early Harvest early ripening time. <1800 Yellow Very good July tart. pies x x Very Heavy Yellow. Heavy producing, great tasting early apple. Very crisp with tart-sweet complex flavor. My favorite Good. eating early apple. Makes Considered many great tasting apples for Green- no spray June- Crisp. Tart to Pristine me every year. Heavy bearer. 1950 Yellow variety. July sweet. Eat, dry. x Very heavy. Comparison Chart of Apple Varieties Grown [Reference: Old Southern Apples, Creighton Lee Calhoun, Jr.] Description, History, and Origin Disease Flavor / Bearing Variety Orchard Opinion Date Apple Color Resist. -
Apple Cider Jelly Excellent Cider Jelly Is Easily Made by Cooking Tart Apples in Hard Or Sweet Cider for 10 Minutes, Then Straining the Pulp Through Cheesecloth
Cider MAKING, USING & ENJOYING SWEET & HARD CIDER Third Edition ANNIE PROULX & LEW NICHOLS DEDICATED TO CIDER APPLES AND AMATEUR CIDERMAKERS EVERYWHERE The mission of Storey Publishing is to serve our customers by publishing practical information that encourages personal independence in harmony with the environment. Edited by Mary Grace Butler and Pamela Lappies Cover design by Karen Schober, Unleashed Books Cover illustration by Cyclone Design Text design by Cindy McFarland Text production by Eugenie Seide nberg Delaney Line drawings on pages 5, 6, 17, 140, 141 (top dr awing) by Beverly Duncan, and by Judy Elaison on page 141 (bottom) Indexed by Susan Olason, Indexes and Knowledge Maps Professional assistance by John Vittori, Furnace Brook W inery Third Edition © 2003 by Storey Publishing, LLC Originally published in 1980 by Garden Way Publ ishing. All rights reserved. No part of this book may be reproduced without written permission from the publisher, except by a reviewer who may quote brief passages or reproduce illustrations in a review with appropriate credits; nor may any part of this book be reproduced, stored in a retrieval system, or transmitted in any form or by any means — electronic, mechanical, photocopying, recording, or other — without written permission from the publisher. The information in this book is true and complete to the best of our knowledge. All recommendations are made without guarantee on the part of the author or Storey Publishing. The author and publisher disclaim any liability in connection with the use of this information. For additional information please contact Storey Publishing, 210 MASS MoCAWay, North Adams, MA 01247. -
The Church Family Orchard of the Watervliet Shaker Community
The Church Family Orchard of the Watervliet Shaker Community Elizabeth Shaver Illustrations by Elizabeth Lee PUBLISHED BY THE SHAKER HERITAGE SOCIETY 25 MEETING HOUSE ROAD ALBANY, N. Y. 12211 www.shakerheritage.org MARCH, 1986 UPDATED APRIL, 2020 A is For Apple 3 Preface to 2020 Edition Just south of the Albany International called Watervliet, in 1776. Having fled Airport, Heritage Lane bends as it turns from persecution for their religious beliefs from Ann Lee Pond and continues past an and practices, the small group in Albany old cemetery. Between the pond and the established the first of what would cemetery is an area of trees, and a glance eventually be a network of 22 communities reveals that they are distinct from those in the Northeast and Midwest United growing in a natural, haphazard fashion in States. The Believers, as they called the nearby Nature Preserve. Evenly spaced themselves, had broken away from the in rows that are still visible, these are apple Quakers in Manchester, England in the trees. They are the remains of an orchard 1750s. They had radical ideas for the time: planted well over 200 years ago. the equality of men and women and of all races, adherence to pacifism, a belief that Both the pond, which once served as a mill celibacy was the only way to achieve a pure pond, and this orchard were created and life and salvation, the confession of sins, a tended by the people who now rest in the devotion to work and collaboration as a adjacent cemetery, which dates from 1785.