Abstract / Description
The aim of this study was to enhance the nitrogen supply through three different mash treatments and to investigate their effects on fermentation dynamics, yeast biomass accumulation, and the concentration of aroma-active volatiles in nitrogen-poor apple and pear mashes. In terms of nitrogen supplementation, the addition of diammonium phosphate (DAP) and amino acids (AS) accelerated fermentation and reduced the fermentation duration by 4–6 days in three out of four investigated fruit varieties. One pear variety showed sluggish fermentation, which was slightly improved by reducing the particle size (