Tags: Mobile edit Mobile web edit |
Tags: Mobile edit Mobile web edit |
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| '''Measuring YAN'''<br/> | | '''Measuring YAN'''<br/> |
| See [[YAN testing]] | | See [[YAN testing]] |
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| *https://vtechworks.lib.vt.edu/bitstream/handle/10919/49450/325.full.pdf?sequence=1
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| *https://www.apps.fst.vt.edu/extension/enology/EN/133.html
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| *https://www.winemakingtalk.com/conversations/yan-testing.123471/
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| *https://www.winemakingtalk.com/threads/yan-calculations.73007/
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| The Formol titration has the advantage of measuring both ammonia and FAN amino acids. However, the method over-titrates proline (which yeast cannot use) and under-titrates arginine, which the yeast do use. Our research suggested that this generally balances out [in wine].<ref name="Zoecklein">https://www.apps.fst.vt.edu/extension/enology/EN/133.html</ref>
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| '''YAN Target'''<br/> | | '''YAN Target'''<br/> |
