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Too much or too little FAN can increase diacetyl production during fermentation.<ref name=fix/> | Too much or too little FAN can increase diacetyl production during fermentation.<ref name=fix/> | ||
The minimal wort FAN level to achieve satisfactory yeast growth and fermentation performance in normal gravity wort fermentations (12°P) is 130 mg/L but, for rapid attenuation resulting in higher ethanol production, increased levels of wort FAN are required (170–190 mg/L). Meilgaard suggested that, during normal wort gravity fermentations, a minimum FAN level of 150 mg/L is required to permit rapid and complete attenuation. However, optimal wort FAN levels differ from fermentation to fermentation and from yeast strain to yeast strain; thus, they are considered controversial and unverified and are just guidelines. Furthermore, the optimum FAN values change with different wort sugar levels.<ref name=lekkas>Lekkas C, Hill AE, Stewart GG. [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-2014-0113-01 Extraction of FAN from malting barley during malting and mashing.] ''J Am Soc Brew Chem.'' 2014;72(1):6–11.</ref> | |||
See also: [[Protein]] | See also: [[Protein]] | ||