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Danijela Janjanin, Marko Karoglan, Mirjana Herak Ćustić, Marijan Bubola, Mirela Osrečak and Igor Palčić

in foliar application in young grapevines Rev. Bras. Fruticultura. 27 110 114 Butzke, C.E. 1998 Survey of yeast assimilable nitrogen status in musts from California, Oregon, and Washington Amer. J. Enol. Viticult. 49 220 224 Champagnol, F. 1994

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Gregory Peck, Megan McGuire, Thomas Boudreau IV and Amanda Stewart

the high crop load treatment had the lowest TA. Fig. 1. Yeast assimilable nitrogen of juice from ‘York’/‘M.9’ apple trees with low [two fruit per branch cross-sectional area (BCSA)], medium (four fruit per BCSA), and high (six fruit per BCSA) crop

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Alison L. Reeve, Patricia A. Skinkis, Amanda J. Vance, Jungmin Lee and Julie M. Tarara

yeast assimilable nitrogen (YAN) and YAN components at harvest from vineyard floor management and crop level treatments from 2011 to 2013. Leaf tissue N at bloom and véraison had a strong linear relationship with juice YAN at harvest ( Fig. 5 ). YAN

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R. Paul Schreiner and Carolyn F. Scagel

titratable acidity) were determined as previously described ( Sweet and Schreiner, 2010 ). Yeast assimilable nitrogen concentration in must was determined by summing primary amino acid-N obtained by o-phthalaldehyde (OPA) assay ( Dukes and Butzke, 1998 ) and

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Bruce I. Reisch, R. Stephen Luce and Anna Katharine Mansfield

titratable acidity [expressed as Tartaric acid equivalents (TAE)] on a Titrino Plus 848 titrator and 869 autosampler (Metrohm USA, Riverview, FL). Beginning in 2010, juice was also analyzed for yeast assimilable nitrogen (YAN) by enzymatic analysis. Wines

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Bruce I. Reisch, R. Stephen Luce and Anna Katharine Mansfield

). In 2010 and years after, juice was also analyzed for yeast assimilable nitrogen (YAN) by enzymatic analysis. Wines were analyzed for pH and titratable acidity as described previously and for organic acids (tartaric, malic, lactic) by high

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Matthew Clark, Peter Hemstad and James Luby

-SC pH probe with auto-sampling (Mettler-Toledo, Columbus, OH). Juice was analyzed for free amino nitrogen (FAN), yeast assimilable nitrogen (YAN), and malic acid concentration by enzymatic analysis (UniTAB™, Unitech Scientific, HIan Gardens, CA). A

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R. Paul Schreiner and Jungmin Lee

by low soil water content ( Schreiner et al., 2006 ). However, juice nutrients, including yeast assimilable nitrogen (YAN) concentration, were not determined in that study. Increasing water supply to grapevines, whether accomplished with varying

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Brianna L. Ewing, Gregory M. Peck, Sihui Ma, Andrew P. Neilson and Amanda C. Stewart

nitrogen refers to the nitrogenous compounds able to be used through yeast metabolism and is comprised of ammonium and PAN. PAN is a measure of the primary amino acid source of yeast assimilable nitrogen ( Bell and Henschke, 2005 ). The juice chemistry

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Lindsay M. Jordan, Thomas Björkman and Justine E. Vanden Heuvel

(model DL22; Mettler Toledo, Columbus, OH). Juice samples from each experimental unit at harvest were also tested for yeast assimilable nitrogen (YAN) using a ChemWell 2910 Multianalyzer (Unitech Scientific, HIan Gardens, CA) and spectrophotometry to test