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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.
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.
The process of adding pure alcohol or very strong (77 to 98 proof) grape spirit to a wine. Depending on when the alcohol is added, either before, during or after fermentation, this can result in a wine with a high alcohol content and noticeable sweetness. Foudre A generic French term for a large wooden vat between 20 and 120 hectoliters. Fractions
BCA protein assay in a 96 well plate. The bicinchoninic acid assay (BCA assay), also known as the Smith assay, after its inventor, Paul K. Smith at the Pierce Chemical Company, [1] now part of Thermo Fisher Scientific, is a biochemical assay for determining the total concentration of protein in a solution (0.5 μg/mL to 1.5 mg/mL), similar to Lowry protein assay, Bradford protein assay or ...
TKN is often used as a surrogate for protein in food samples. The conversion from TKN to protein depends on the type of protein present in the sample and what fraction of the protein is composed of nitrogenous amino acids, like arginine and histidine. However, the range of conversion factors is relatively narrow.
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In wine making this is known as the counter-Pasteur effect. These yeasts will produce ethanol even under aerobic conditions, if they are provided with the right kind of nutrition. During batch fermentation, the rate of ethanol production per milligram of cell protein is maximal for a brief period early in this process and declines progressively ...