Yeast: Difference between revisions

Yeast (edit)

188 bytes added , 27 July 2020

12,587

edits

@@ Line 43: / Line 43: @@
 ==Nutrition==
-Deficits in FAN directly can lead to an insufficient and slow start of the fermentation, insufficient fermentation performance, and stuck fermentations.<ref name=pahl>Pahl R, Meyer B, Biurrun R. Wort and Wort Quality Parameters. In: Bamforth CW, ed. [[Library|''Brewing Materials and Processes: A Practical Approach to Beer Excellence.'']] Academic Press; 2016.</ref>
+Deficits in FAN directly can lead to an insufficient and slow start of the fermentation, insufficient fermentation performance, and stuck fermentations.<ref name=pahl>Pahl R, Meyer B, Biurrun R. Wort and Wort Quality Parameters. In: Bamforth CW, ed. [[Library|''Brewing Materials and Processes: A Practical Approach to Beer Excellence.'']] Academic Press; 2016.</ref> Low molecular weight nitrogen compounds, especially amino acids, influence the metabolism of the yeast. In particular, they impact the production of higher alcohols and vicinal diketones.
 "Nutrition" in this context refers to sources of yeast-assimilable nitrogen (YAN), necessary vitamins, and certain trace minerals. YAN is the amount of nitrogen from the combination of ammonium plus Free Amino Nitrogen (FAN), in the form of amino acids.