What does FAN stand for in relation to yeast?

FAN stands for Fermentable Amino Nitrogen, which is a critical component in yeast nutrition during fermentation. Amino nitrogen is essential for yeast growth and metabolism, influencing fermentation kinetics and the production of flavor compounds. The correct understanding of FAN is vital in brewing and winemaking because an adequate supply of fermentable amino acids supports yeast health and reduces the risk of off-flavors that can occur when yeast is stressed due to inadequate nutrients.

In brewing, managing the levels of FAN can help brewers enhance the overall quality of the beer by contributing to yeast performance throughout the fermentation process. When yeast has sufficient nitrogen, it can more effectively carry out fermentation, leading to cleaner flavors and aromas in the finished product. The concept of FAN underscores the importance of proper yeast nutrition, which is crucial for achieving desired fermentation outcomes.