What You Need to Know
In brewing and winemaking, free amino nitrogen (FAN) is a measure of the concentration of individual amino acids and small peptides 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.
Steps
- 1.
Sake brewing (Japan): Critical for koji mold to break down rice proteins into amino acids
- 2.
Belgian Trappist beer (Belgium): Determines ester production for characteristic fruity notes
- 3.
Miso fermentation (China/Japan): Amino acid profile defines umami characteristics
The Science
Primary Reaction
Deamination