If you are like me, you’re probably wondering how to say it let alone what it is. But, transamination is one of the most important and positive chemical reactions that can happened to your cider. It involves the transfer of an amino group from one compound to another. An amino group is a nitrogen atom bonded with two hydrogen atoms (-NH2). Amino groups along with carboxyl group make up the two key functional groups of amino acids, which are fundamentally important to the cider making process. They provide nutrients and form aromas.
Amino acids, which bond together to form proteins, are critical to the creation of cider because they provide yeast with sources of nitrogen and protein as well as other potential nutrients. When yeast extract the nitrogen and nutrients from amino acids, they often create carboxyl acids. These carboxyl acids are processed through various pathways by yeast to create aromas. The challenge is that many of these aroma compounds are not stable.
Generally speaking, when fermentation ends, your cider is not stable. There is a wide range of compounds present. The reactive state of these compounds varies with some being more stable than others. Transamination can occur during fermentation but more commonly occurs during the cider aging process. Transamination, or the binding of two amino groups, can occur between different amino acids but can also occur between amino acids and organic acids or other carbonyl compounds. As these compounds bond (i.e. amino groups join together), the compounds become more stable. They also form new flavors and aromas by creating volatile compounds like aldehydes, ketones, and esters.
Transamination is not the only reaction that occurs during aging but it’s a key one. Unlike some reactions, like polymerization of tannins, transamination can produce fruity, floral, spicy, nutty, and other aromas. It depends on the compounds that bind together. When amino acids and organic acids combine, they tend to create fruity and floral esters while the combining of two amino acids tends to produce more spicy and nutty aromas. Transamination helps create the complexity and richness of your cider and it’s one of the reasons aging hard cider usually results in improved cider quality.
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