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You searched for subject:(Yeast Assimilable Nitrogen). Showing records 1 – 9 of 9 total matches.

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Cornell University

1. Karl, Adam. APPLE ORCHARD MANAGEMENT FOR HARD CIDER PRODUCTION: INFLUENCE OF NITROGEN FERTILIZATION AND CARBOHYDRATE AVAILABILITY ON TANNIN SYNTHESIS, YEAST ASSIMILABLE NITROGEN, AND FERMENTATION KINETICS.

Degree: PhD, Horticulture, 2020, Cornell University

 Two areas of interest were identified to investigate how orchard management can improve cider apple orchard management: the influence of nitrogen fertilization on yeast assimilable(more)

Subjects/Keywords: apple; cider; polyphenol; yeast assimilable nitrogen

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APA (6th Edition):

Karl, A. (2020). APPLE ORCHARD MANAGEMENT FOR HARD CIDER PRODUCTION: INFLUENCE OF NITROGEN FERTILIZATION AND CARBOHYDRATE AVAILABILITY ON TANNIN SYNTHESIS, YEAST ASSIMILABLE NITROGEN, AND FERMENTATION KINETICS. (Doctoral Dissertation). Cornell University. Retrieved from http://hdl.handle.net/1813/70457

Chicago Manual of Style (16th Edition):

Karl, Adam. “APPLE ORCHARD MANAGEMENT FOR HARD CIDER PRODUCTION: INFLUENCE OF NITROGEN FERTILIZATION AND CARBOHYDRATE AVAILABILITY ON TANNIN SYNTHESIS, YEAST ASSIMILABLE NITROGEN, AND FERMENTATION KINETICS.” 2020. Doctoral Dissertation, Cornell University. Accessed December 02, 2020. http://hdl.handle.net/1813/70457.

MLA Handbook (7th Edition):

Karl, Adam. “APPLE ORCHARD MANAGEMENT FOR HARD CIDER PRODUCTION: INFLUENCE OF NITROGEN FERTILIZATION AND CARBOHYDRATE AVAILABILITY ON TANNIN SYNTHESIS, YEAST ASSIMILABLE NITROGEN, AND FERMENTATION KINETICS.” 2020. Web. 02 Dec 2020.

Vancouver:

Karl A. APPLE ORCHARD MANAGEMENT FOR HARD CIDER PRODUCTION: INFLUENCE OF NITROGEN FERTILIZATION AND CARBOHYDRATE AVAILABILITY ON TANNIN SYNTHESIS, YEAST ASSIMILABLE NITROGEN, AND FERMENTATION KINETICS. [Internet] [Doctoral dissertation]. Cornell University; 2020. [cited 2020 Dec 02]. Available from: http://hdl.handle.net/1813/70457.

Council of Science Editors:

Karl A. APPLE ORCHARD MANAGEMENT FOR HARD CIDER PRODUCTION: INFLUENCE OF NITROGEN FERTILIZATION AND CARBOHYDRATE AVAILABILITY ON TANNIN SYNTHESIS, YEAST ASSIMILABLE NITROGEN, AND FERMENTATION KINETICS. [Doctoral Dissertation]. Cornell University; 2020. Available from: http://hdl.handle.net/1813/70457


Virginia Tech

2. Ma, Sihui. Impact of Juice Clarification Processes on Chemical Composition of Hard Cider.

Degree: MSin Life Sciences, Food Science and Technology, 2016, Virginia Tech

 Cider production volume has increased over 800% in the past 5 years in North America. This rapid growth of the cider industry coupled with traditional… (more)

Subjects/Keywords: apple juice; cider; clarification; yeast assimilable nitrogen; polyphenols

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APA (6th Edition):

Ma, S. (2016). Impact of Juice Clarification Processes on Chemical Composition of Hard Cider. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/85635

Chicago Manual of Style (16th Edition):

Ma, Sihui. “Impact of Juice Clarification Processes on Chemical Composition of Hard Cider.” 2016. Masters Thesis, Virginia Tech. Accessed December 02, 2020. http://hdl.handle.net/10919/85635.

MLA Handbook (7th Edition):

Ma, Sihui. “Impact of Juice Clarification Processes on Chemical Composition of Hard Cider.” 2016. Web. 02 Dec 2020.

Vancouver:

Ma S. Impact of Juice Clarification Processes on Chemical Composition of Hard Cider. [Internet] [Masters thesis]. Virginia Tech; 2016. [cited 2020 Dec 02]. Available from: http://hdl.handle.net/10919/85635.

Council of Science Editors:

Ma S. Impact of Juice Clarification Processes on Chemical Composition of Hard Cider. [Masters Thesis]. Virginia Tech; 2016. Available from: http://hdl.handle.net/10919/85635


Cornell University

3. Urbanek, Seth Aaron. Yeast Assimilable Nitrogen Source and Fermentation Temperature Affects the Chemistry and Sensory Properties of Cool Climate Riesling.

Degree: M.S., Food Science and Technology, Food Science and Technology, 2017, Cornell University

Yeast-Assimilable Nitrogen (YAN) supplementation is common during commercial winemaking as it helps avoid stuck or sluggish fermentations and can improve wine quality. The majority of… (more)

Subjects/Keywords: Food science; Fermentation Kinetics; Fermentation Nutrition; Riesling; Wine Chemistry; Yeast Assimilable Nitrogen

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APA (6th Edition):

Urbanek, S. A. (2017). Yeast Assimilable Nitrogen Source and Fermentation Temperature Affects the Chemistry and Sensory Properties of Cool Climate Riesling. (Masters Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/59006

Chicago Manual of Style (16th Edition):

Urbanek, Seth Aaron. “Yeast Assimilable Nitrogen Source and Fermentation Temperature Affects the Chemistry and Sensory Properties of Cool Climate Riesling.” 2017. Masters Thesis, Cornell University. Accessed December 02, 2020. http://hdl.handle.net/1813/59006.

MLA Handbook (7th Edition):

Urbanek, Seth Aaron. “Yeast Assimilable Nitrogen Source and Fermentation Temperature Affects the Chemistry and Sensory Properties of Cool Climate Riesling.” 2017. Web. 02 Dec 2020.

Vancouver:

Urbanek SA. Yeast Assimilable Nitrogen Source and Fermentation Temperature Affects the Chemistry and Sensory Properties of Cool Climate Riesling. [Internet] [Masters thesis]. Cornell University; 2017. [cited 2020 Dec 02]. Available from: http://hdl.handle.net/1813/59006.

Council of Science Editors:

Urbanek SA. Yeast Assimilable Nitrogen Source and Fermentation Temperature Affects the Chemistry and Sensory Properties of Cool Climate Riesling. [Masters Thesis]. Cornell University; 2017. Available from: http://hdl.handle.net/1813/59006


Virginia Tech

4. Boudreau, Thomas Francis IV. The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation.

Degree: MSin Life Sciences, Food Science and Technology, 2016, Virginia Tech

 The Virginia cider industry has grown rapidly in the past decade, and demands research-based recommendations for cider fermentation. This study evaluated relationships between the unique… (more)

Subjects/Keywords: Apple cider; fermentation; yeast assimilable nitrogen; hydrogen sulfide; amino acids; fungicides; sensory evaluation

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APA (6th Edition):

Boudreau, T. F. I. (2016). The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/81452

Chicago Manual of Style (16th Edition):

Boudreau, Thomas Francis IV. “The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation.” 2016. Masters Thesis, Virginia Tech. Accessed December 02, 2020. http://hdl.handle.net/10919/81452.

MLA Handbook (7th Edition):

Boudreau, Thomas Francis IV. “The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation.” 2016. Web. 02 Dec 2020.

Vancouver:

Boudreau TFI. The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation. [Internet] [Masters thesis]. Virginia Tech; 2016. [cited 2020 Dec 02]. Available from: http://hdl.handle.net/10919/81452.

Council of Science Editors:

Boudreau TFI. The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation. [Masters Thesis]. Virginia Tech; 2016. Available from: http://hdl.handle.net/10919/81452


Virginia Tech

5. D'Attilio, DeAnna Rae. Optimizing nitrogen fertilization practices under intensive vineyard cover cropping floor management systems.

Degree: MS, Horticulture, 2014, Virginia Tech

 Under-trellis cover crops have become more prevalent in East Coast grape growing regions through either intentional planting or adoption of native vegetation, to minimize the… (more)

Subjects/Keywords: Vitis vinifera; yeast assimilable nitrogen (YAN); chlorophyll content index (CCI); ultra performance liquid chromatography (UPLC); foliar fertilization

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APA (6th Edition):

D'Attilio, D. R. (2014). Optimizing nitrogen fertilization practices under intensive vineyard cover cropping floor management systems. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/56614

Chicago Manual of Style (16th Edition):

D'Attilio, DeAnna Rae. “Optimizing nitrogen fertilization practices under intensive vineyard cover cropping floor management systems.” 2014. Masters Thesis, Virginia Tech. Accessed December 02, 2020. http://hdl.handle.net/10919/56614.

MLA Handbook (7th Edition):

D'Attilio, DeAnna Rae. “Optimizing nitrogen fertilization practices under intensive vineyard cover cropping floor management systems.” 2014. Web. 02 Dec 2020.

Vancouver:

D'Attilio DR. Optimizing nitrogen fertilization practices under intensive vineyard cover cropping floor management systems. [Internet] [Masters thesis]. Virginia Tech; 2014. [cited 2020 Dec 02]. Available from: http://hdl.handle.net/10919/56614.

Council of Science Editors:

D'Attilio DR. Optimizing nitrogen fertilization practices under intensive vineyard cover cropping floor management systems. [Masters Thesis]. Virginia Tech; 2014. Available from: http://hdl.handle.net/10919/56614


Virginia Tech

6. Moss, James Russell. Evaluation of Nitrogen Management Schemes in Cover Cropped Vineyards.

Degree: MS, Horticulture, 2016, Virginia Tech

 Vineyards in the Eastern United States are often prone to excessive vegetative growth. In order to suppress excessive vine vigor, many viticulturists have employed cover… (more)

Subjects/Keywords: Vitis vinifera; yeast assimilable nitrogen (YAN); chlorophyll content index (CCI); amino acids; ultra performance liquid chromatography (UPLC); foliar urea

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APA (6th Edition):

Moss, J. R. (2016). Evaluation of Nitrogen Management Schemes in Cover Cropped Vineyards. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/80510

Chicago Manual of Style (16th Edition):

Moss, James Russell. “Evaluation of Nitrogen Management Schemes in Cover Cropped Vineyards.” 2016. Masters Thesis, Virginia Tech. Accessed December 02, 2020. http://hdl.handle.net/10919/80510.

MLA Handbook (7th Edition):

Moss, James Russell. “Evaluation of Nitrogen Management Schemes in Cover Cropped Vineyards.” 2016. Web. 02 Dec 2020.

Vancouver:

Moss JR. Evaluation of Nitrogen Management Schemes in Cover Cropped Vineyards. [Internet] [Masters thesis]. Virginia Tech; 2016. [cited 2020 Dec 02]. Available from: http://hdl.handle.net/10919/80510.

Council of Science Editors:

Moss JR. Evaluation of Nitrogen Management Schemes in Cover Cropped Vineyards. [Masters Thesis]. Virginia Tech; 2016. Available from: http://hdl.handle.net/10919/80510

7. Triolo, Roberta. Hierarchy of factors impacting grape berry mass at different scales and its direct and indirect effects on grape and wine composition : Hiérarchisation des facteurs impactant la masse de la baie de raisin à différentes échelles et leurs effets directs et indirects sur la composition du raisin et du vin.

Degree: Docteur es, Oenologie, 2016, Bordeaux; Università degli studi di Palermo (Palerme, Italie)

La masse de la baie est le résultat de l’effet intégré de plusieurs facteurs. La recherche a été dessinée afin d’étudier l’effet simultané des facteurs… (more)

Subjects/Keywords: Vitis vinifera; Masse de la baie; Statut azoté; Régime hydrique; Azote assimilable; Discrimination isotopique du carbone; Pépins; Triage des raisins; Composition des raisins; Composition des vins; Polyphénols; Aromes; Lactones; Vitis vinifera; Grape berry mass; Vine nitrogen status; Vine water status; Carbon isotope discrimination; Yeast Assimilable Nitrogen; Berry seed; Grape berry sorting; Grape berry composition; Wine composition; Polyphenols; Lactones

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APA (6th Edition):

Triolo, R. (2016). Hierarchy of factors impacting grape berry mass at different scales and its direct and indirect effects on grape and wine composition : Hiérarchisation des facteurs impactant la masse de la baie de raisin à différentes échelles et leurs effets directs et indirects sur la composition du raisin et du vin. (Doctoral Dissertation). Bordeaux; Università degli studi di Palermo (Palerme, Italie). Retrieved from http://www.theses.fr/2016BORD0336

Chicago Manual of Style (16th Edition):

Triolo, Roberta. “Hierarchy of factors impacting grape berry mass at different scales and its direct and indirect effects on grape and wine composition : Hiérarchisation des facteurs impactant la masse de la baie de raisin à différentes échelles et leurs effets directs et indirects sur la composition du raisin et du vin.” 2016. Doctoral Dissertation, Bordeaux; Università degli studi di Palermo (Palerme, Italie). Accessed December 02, 2020. http://www.theses.fr/2016BORD0336.

MLA Handbook (7th Edition):

Triolo, Roberta. “Hierarchy of factors impacting grape berry mass at different scales and its direct and indirect effects on grape and wine composition : Hiérarchisation des facteurs impactant la masse de la baie de raisin à différentes échelles et leurs effets directs et indirects sur la composition du raisin et du vin.” 2016. Web. 02 Dec 2020.

Vancouver:

Triolo R. Hierarchy of factors impacting grape berry mass at different scales and its direct and indirect effects on grape and wine composition : Hiérarchisation des facteurs impactant la masse de la baie de raisin à différentes échelles et leurs effets directs et indirects sur la composition du raisin et du vin. [Internet] [Doctoral dissertation]. Bordeaux; Università degli studi di Palermo (Palerme, Italie); 2016. [cited 2020 Dec 02]. Available from: http://www.theses.fr/2016BORD0336.

Council of Science Editors:

Triolo R. Hierarchy of factors impacting grape berry mass at different scales and its direct and indirect effects on grape and wine composition : Hiérarchisation des facteurs impactant la masse de la baie de raisin à différentes échelles et leurs effets directs et indirects sur la composition du raisin et du vin. [Doctoral Dissertation]. Bordeaux; Università degli studi di Palermo (Palerme, Italie); 2016. Available from: http://www.theses.fr/2016BORD0336


Stellenbosch University

8. Petrovic, Gabriella. A survey of the YAN status of South African grape juices and exploration of multivariate data analysis techniques for spectrometric calibration and cultivar discrimination purposes.

Degree: MSc, 2018, Stellenbosch University

 ENGLISH ABSTRACT: Yeast assimilable nitrogen (YAN) has been identified as one of the main drivers of wine quality, influencing the production of various aromas and… (more)

Subjects/Keywords: Nitrogen fertilization  – Grape juices  – Surveys  – South Africa; Grape juices  – YAN status  – Surveys  – South Africa; Infrared Spectroscopy  – Grape juices  – South Africa; Yeast Assimilable Nitrogen  – Grape juices  – South Africa; Grape juices  – Quantitative research  – Technique; Grape juices  – Data analysis (Quantitative research)  – South Africa; UCTD

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APA (6th Edition):

Petrovic, G. (2018). A survey of the YAN status of South African grape juices and exploration of multivariate data analysis techniques for spectrometric calibration and cultivar discrimination purposes. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/104952

Chicago Manual of Style (16th Edition):

Petrovic, Gabriella. “A survey of the YAN status of South African grape juices and exploration of multivariate data analysis techniques for spectrometric calibration and cultivar discrimination purposes.” 2018. Masters Thesis, Stellenbosch University. Accessed December 02, 2020. http://hdl.handle.net/10019.1/104952.

MLA Handbook (7th Edition):

Petrovic, Gabriella. “A survey of the YAN status of South African grape juices and exploration of multivariate data analysis techniques for spectrometric calibration and cultivar discrimination purposes.” 2018. Web. 02 Dec 2020.

Vancouver:

Petrovic G. A survey of the YAN status of South African grape juices and exploration of multivariate data analysis techniques for spectrometric calibration and cultivar discrimination purposes. [Internet] [Masters thesis]. Stellenbosch University; 2018. [cited 2020 Dec 02]. Available from: http://hdl.handle.net/10019.1/104952.

Council of Science Editors:

Petrovic G. A survey of the YAN status of South African grape juices and exploration of multivariate data analysis techniques for spectrometric calibration and cultivar discrimination purposes. [Masters Thesis]. Stellenbosch University; 2018. Available from: http://hdl.handle.net/10019.1/104952

9. Hill, Brycen Thomas. Root restriction, under-trellis cover cropping, and rootstock modify vine size and berry composition of Cabernet Sauvignon.

Degree: MS, Horticulture, 2017, Virginia Tech

 Vineyards in the Mid-Atlantic often have large, vigorous vines that can be costly to manage and produce inadequate fruit for wine production. Dense canopies increase… (more)

Subjects/Keywords: grape; grapevine; Vitis vinifera; vigor; fruit composition; root restriction; cover crop; rootstock; viticulture; anthocyanin; phenolic; stem water potential; Cabernet Sauvignon; water stress; potassium; yeast assimilable nitrogen (YAN); crop load

…Root restriction UTGC – Under trellis ground cover YAN – Yeast assimilable nitrogen x… …ISA solution. Total yeast assimilable nitrogen (YAN) was analyzed using Ammonia… …This competition for nutrients, particularly nitrogen, can result in reduced yeast… …assimilable nitrogen (YAN) for must fermentation. Insufficient YAN levels often results in… …Assimilable Nitrogen Potassium ion concentrations were measured using an Orion Versa Star Advanced… 

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APA (6th Edition):

Hill, B. T. (2017). Root restriction, under-trellis cover cropping, and rootstock modify vine size and berry composition of Cabernet Sauvignon. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/75223

Chicago Manual of Style (16th Edition):

Hill, Brycen Thomas. “Root restriction, under-trellis cover cropping, and rootstock modify vine size and berry composition of Cabernet Sauvignon.” 2017. Masters Thesis, Virginia Tech. Accessed December 02, 2020. http://hdl.handle.net/10919/75223.

MLA Handbook (7th Edition):

Hill, Brycen Thomas. “Root restriction, under-trellis cover cropping, and rootstock modify vine size and berry composition of Cabernet Sauvignon.” 2017. Web. 02 Dec 2020.

Vancouver:

Hill BT. Root restriction, under-trellis cover cropping, and rootstock modify vine size and berry composition of Cabernet Sauvignon. [Internet] [Masters thesis]. Virginia Tech; 2017. [cited 2020 Dec 02]. Available from: http://hdl.handle.net/10919/75223.

Council of Science Editors:

Hill BT. Root restriction, under-trellis cover cropping, and rootstock modify vine size and berry composition of Cabernet Sauvignon. [Masters Thesis]. Virginia Tech; 2017. Available from: http://hdl.handle.net/10919/75223

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