Description
Measure
Technical
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.
Science
Primary Reaction
Deamination
Sensory Profile
Aroma ()
Wine Analogy
Similar to nitrogen management in winemaking where YAN (Yeast Assimilable Nitrogen) affects fermentation kinetics and aroma development
Coffee Analogy
Like amino acid precursors in coffee fermentation that influence Maillard reactions during roasting
Perfume Analogy
Comparable to the role of nitrogenous compounds in floral absolutes that contribute to scent complexity
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced