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What is Free Amino Nitrogen mean?
In brewing and winemaking, free amino nitrogen (FAN) is a measure of the concentration of individual amino acids and small peptides (one to three units) which can be utilized by beer and wine yeast for cell growth and proliferation. Together with ammonia, FAN makes up the measurement of yeast assimilable nitrogen that can be measured prior to the start of fermentation.
The exact components of FAN will vary from composition of the wort or grape must. In wine, all 21 amino acids can be found in trace amounts with arginine, proline and glutamine being the most abundant. However, as Saccharomyces cerevisiae, the primary yeast for both beer and wine, can not utilize proline in the anaerobic conditions of ethanol fermentation it is not included in FAN (and subsequently YAN) calculations.
referencePosted on 28 Oct 2024, this text provides information on Miscellaneous in Chemistry related to Chemistry. Please note that while accuracy is prioritized, the data presented might not be entirely correct or up-to-date. This information is offered for general knowledge and informational purposes only, and should not be considered as a substitute for professional advice.
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