“YAN, Part 1” discusses the chemical components of YAN is and how YAN contributes to wine quality beyond being an indicator for fermentation nutrition. “YAN, Part 3” reviews quality risks affiliated with low, medium, and high YAN musts/juices, and fermentation nutrient supplementation strategies. “YAN, Part 2: Measuring YAN” reviews when winemakers can sample must/juice for […]
YAN
YAN, Part 1: What is YAN?
How Does YAN Affect Wine Quality? Yeast assimilable nitrogen (YAN) is constantly discussed in the wine industry. Yet, many winemakers need help understanding YAN and its importance. Webinar Curriculum: Explains the nitrogen components that make up YAN. Discusses the sources of YAN during primary fermentation. Reviews variability surrounding YAN. Explains how YAN contributes to wine […]
Q&A Summary: May 2020
Topics Covered: Spring frosts and wine chemistryExogenous tanninsRackingYAN testingGetting a microscopeOxygenating mustYeast hulls during fermentationTartrate inhibitorsWinery floor cleaners Many vineyards experienced a freeze event in mid-April. The vines lost primary shoots/clusters and will be setting secondaries. What has been your experience with winemaking with secondary clusters with regards to juice chemistry (i.e., brix, pH, TA, […]
Production Guide: Fermentation Nutrition Strategies
What is YAN? Yeast assimilable nitrogen, or YAN, is the total concentration of available nitrogen that yeast can utilize during fermentation. YAN is often used as an indicator for how much yeast nutrient to add during primary fermentation in order to ensure a healthy fermentation and minimize the risk of hydrogen sulfide development. Unfortunately, YAN […]
Worksheet: YAN Calculations
How to Determine Your YAN YAN is the summation of both the inorganic (ammonia, NH4+) and organic (primary amino nitrogen, PAN; free amino nitrogen, FAN) components that can be utilized by the yeast. Therefore, to figure out your YAN for a given lot of juice or must, you must add the two numbers together. Need […]
FREE: Fermentation Nutrition: What to Know and Why to Know It
Many winemakers, especially those in areas where wine analytical labs are not local, continue to ignore fermentation nutrition specific to an individual lot of wine. However, analyzing yeast assimilable nitrogen (YAN) is the first step in minimizing the incidence rate of hydrogen sulfide development. Potentially, this can further reduce incidences of “reductive” aroma issues (from […]
