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What is Yeast Nutrients: Nitrogen about?

The document discusses nitrogen compounds found in grape must and their effect on alcoholic fermentation. It explains that yeast primarily absorbs ammonium at the beginning of fermentation which inhibits amino acid absorption. Once ammonium is used up after 20-30 hours, the yeast absorbs alpha-amino acids. The key parameter for fermentation is the proportion of nitrogen the yeast can utilize, known as YAN. A YAN ratio of 120-140 mg/l is required for trouble-free fermentation.

Author

Luis Hernandez

Language

EN