Effects of Initial Yeast Assimilable Nitrogen Concentration on Hydrogen Sulfide Formation during Cider Fermentation
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Abstract:
The initial concentration and composition of yeast assimilable nitrogen (YAN) can affect cider fermentation kinetics and hydrogen sulfide production by Saccharomyces cerevisiae. The aim of this study was to investigate how initial YAN concentration affects hydrogen sulfide (H2S) production and fermentation kinetics in cider fermentation. The initial YAN concentration was adjusted by adding diammonium phosphate, and the yeast fermented cider at low (86 mg N/L), medium (208 mg N/L), and high (433 mg N/L) concentrations. The fermentation characteristics, amount of H2S released, and four types of nitrogen-derived compounds were measured. There is a complex relationship between the initial YAN concentration and H2S release (release change and total amount). The highest H2S release was obtained with the medium concentration treatment, which was 288.25 μg/100 mL, whereas the lowest H2S release was obtained in the high concentration treatment, at 44.13 μg/100 mL. Only under low concentration treatment conditions did the fermentation rate [3.84 g/(d•L)] have a markedly significant effect on the H2S production rate [31.68 μg/(d•100 mL)] (R2=0.95, P<0.000 1). The absorption and release patterns of four different types of YAN components differed during the fermentation process. The results of this study confirm that the initial concentration of YAN has a strong influence on the production, kinetics, and uptake profile of each type of YAN, suggesting that the use of diammonium phosphate as a nitrogen is an effective way to avoid H2S release during cider fermentation.
