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Effect of diammonium phosphate (DAP) on fermentation dynamics in fruits from non-fertilized meadow orchards.

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Title: Effect of diammonium phosphate (DAP) on fermentation dynamics in fruits from non-fertilized meadow orchards.
Authors: Schön, Ana1 (AUTHOR) ana.schoen@uni-hohenheim.de, Grünwald, Tilman1 (AUTHOR), Pesl, Julia2 (AUTHOR), Kölling, Ralf1 (AUTHOR), Einfalt, Daniel1 (AUTHOR)
Source: European Food Research & Technology. Jan2025, Vol. 251 Issue 1, p99-109. 11p.
Subjects: Diammonium phosphate, Fruit processing, Cell growth, Fermentation, Supply & demand
Abstract: The fermentation characteristics of five apple and five pear varieties from non-fertilized meadow orchards ("Streuobstwiesen") was studied. While some varieties fermented without problems, some varieties showed sluggish and stuck fermentation with high residual sugar concentration at the end of the fermentation period. A potential reason for these fermentation problems could be a poor nitrogen supply. The effect of diammonium phosphate (DAP) supplementation on the fermentation dynamics was studied over two consecutive years, with 200.0 mg/L DAP added on day 0 or day 3 of fermentation. DAP effectively prevented stuck fermentations and accelerated sluggish fermentations. In particular, in the 2021 harvest, early DAP addition reduced the fermentation time by up to 6 days. The studied pear varieties indicated a greater demand for additional nitrogen compared to apple mashes. In general, nutrient addition proved beneficial for yeast cell growth of all ten fruit mashes. These findings suggest that the correct use of DAP could enhance the fermentation process in fruit mashes with low nutrient supply, which might be crucial for producing high-quality distillates from meadow orchard fruits. [ABSTRACT FROM AUTHOR]
Copyright of European Food Research & Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Effect of diammonium phosphate (DAP) on fermentation dynamics in fruits from non-fertilized meadow orchards.
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  Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Jan2025, Vol. 251 Issue 1, p99-109. 11p.
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  Data: <searchLink fieldCode="DE" term="%22Diammonium+phosphate%22">Diammonium phosphate</searchLink><br /><searchLink fieldCode="DE" term="%22Fruit+processing%22">Fruit processing</searchLink><br /><searchLink fieldCode="DE" term="%22Cell+growth%22">Cell growth</searchLink><br /><searchLink fieldCode="DE" term="%22Fermentation%22">Fermentation</searchLink><br /><searchLink fieldCode="DE" term="%22Supply+%26+demand%22">Supply & demand</searchLink>
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  Data: The fermentation characteristics of five apple and five pear varieties from non-fertilized meadow orchards ("Streuobstwiesen") was studied. While some varieties fermented without problems, some varieties showed sluggish and stuck fermentation with high residual sugar concentration at the end of the fermentation period. A potential reason for these fermentation problems could be a poor nitrogen supply. The effect of diammonium phosphate (DAP) supplementation on the fermentation dynamics was studied over two consecutive years, with 200.0 mg/L DAP added on day 0 or day 3 of fermentation. DAP effectively prevented stuck fermentations and accelerated sluggish fermentations. In particular, in the 2021 harvest, early DAP addition reduced the fermentation time by up to 6 days. The studied pear varieties indicated a greater demand for additional nitrogen compared to apple mashes. In general, nutrient addition proved beneficial for yeast cell growth of all ten fruit mashes. These findings suggest that the correct use of DAP could enhance the fermentation process in fruit mashes with low nutrient supply, which might be crucial for producing high-quality distillates from meadow orchard fruits. [ABSTRACT FROM AUTHOR]
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  Data: <i>Copyright of European Food Research & Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1007/s00217-024-04616-7
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        Text: English
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      – SubjectFull: Cell growth
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              Text: Jan2025
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