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  2. Free amino nitrogen - Wikipedia

    en.wikipedia.org/wiki/Free_amino_nitrogen

    In brewing and winemaking, free amino nitrogen (FAN) is a measure of the concentration of individual amino acids and small peptides (one to three units) which can be utilized by beer and wine yeast for cell growth and proliferation.

  3. Proteins in wine - Wikipedia

    en.wikipedia.org/wiki/Proteins_in_wine

    Proteins are present in wine. The most common proteins include thaumatin-like proteins and chitinases and have a role in the formation of turbidity (haze) [1] especially visible in white wine. [2] The quantity of haze forming is dependent on the quantity of phenolics in the wine. [3] Some of those proteins are considered nuisance.

  4. Clarification and stabilization of wine - Wikipedia

    en.wikipedia.org/wiki/Clarification_and...

    In surface filtration, the wine passes through a thin membrane. Running the wine parallel to the filter surface, known as cross-flow filtration, will minimize the filter clogging. The finest surface filtration, microfiltration, can sterilize the wine by trapping all yeast and, optionally, bacteria, and so is often done immediately prior to ...

  5. Yeast assimilable nitrogen - Wikipedia

    en.wikipedia.org/wiki/Yeast_assimilable_nitrogen

    Yeast need a reliable source of nitrogen in forms that they can assimilate in order to successfully complete fermentation. Yeast assimilable nitrogen or YAN is the combination of free amino nitrogen (FAN), ammonia (NH 3) and ammonium (NH 4 +) that is available for a yeast, e.g. the wine yeast Saccharomyces cerevisiae, to use during fermentation.

  6. These 8 Foods Could Help Men With ED - AOL

    www.aol.com/8-foods-could-help-men-105700770.html

    Protein will help you get “swole,” but it’s also a source of L-arginine — a common amino acid that may help your privates get swole too. L-arginine is used to create nitric oxide, and we ...

  7. Wine chemistry - Wikipedia

    en.wikipedia.org/wiki/Wine_chemistry

    Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity and the presence of secondary compounds.

  8. 5 common alcohol myths debunked: Experts unpack the truth ...

    www.aol.com/lifestyle/5-common-alcohol-myths...

    Koob says research suggests that earlier alcohol use is associated with a higher likelihood of developing alcohol use disorder, even when the alcohol is provided by an adult at home; and kids ...

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    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!