Free Amino Nitrogen
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In brewing, free amino nitrogen (FAN) is a measure of the concentration of individual wort amino acids and small peptides (one to three units) which can be utilised by yeast for cell growth and proliferation. For vigorous fermentation, a sufficient quantity of FAN must be present in the wort. An excessive concentration in the wort is not desirable however, as this may cause production of a significant quantity of fusel alcohols, or spoilage of the finished beer by other organisms.
[edit] References
- Research Newsletter of the International Centre for Brewing and Distilling, Winter 2003.
- Making Sense of FAN, Moritz Kallmeyer.
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