Yeast assimilable nitrogen
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Yeast assimilable nitrogen or YAN is the combination of free amino nitrogen, ammonia and ammonium that is available for a yeast, e.g. the wine yeast Saccharomyces cerevisiae, to use during fermentatio
Yeast need a reliable source of nitrogen in forms that they can assimilate in order to successfully complete fermentation.
Most of a grape's YAN content is found in the skins and seeds which gets left behind as pomace after pressing.
Two buckets of red wine must with the top bucket showing the bluish color change after diammonium phosphate (an ammonia base) is added to the wine.
Saccharomyces cerevisiae can store amino acids in vacuoles until they are needed by the cell.
Wine fault
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A wine fault is a sensory-associated characteristic of a wine that is unpleasant, and may include elements of taste, smell, or appearance, elements that may arise from a "chemical or a microbial origi
Yeast assimilable nitrogen
…needed to carry out a successful fermentation that doesn't end prior to the intended point of dryness or sees the development of off-odors and related wine faults. To this extent winemakers will often supplement the available YAN resources with nitrogen additives such as diammonium phosphate (DAP). However, the…
Scientist using gas chromatography–mass spectrometry (GC-MS) to measure the chemical volatile aroma profile of wine.