ArticleNitrogen content management before fermentation is often used in cider production to
avoid sluggish fermentations. In addition to enhanced fermentation rates, the proper nitrogen
content in the apple must may have an impact on the flavour characteristics of cider. This research
aimed to assess yeast performance in two different commercially available musts with similar
non-limiting yeast available nitrogen (YAN) content. In addition to fermentation kinetics, volatile
ester production by yeast, and sensory properties of the final product were evaluated. The results
showed that the fermentation rate and consumption of sugar and nitrogen sources by yeast did
not vary between the two different musts. Yeasts consumed more malic acid in the environment
of higher initial malic acid content. The content of volatile esters and sensory properties of the
final products varied significantly. The occurrence of intense sulfur off-flavour was noted in one
of the products
