Yeast assimilable nitrogen

Yeast assimilable nitrogen or YAN is the combination of free amino nitrogen (FAN), ammonia (NH₃) and ammonium (NH₄⁺) that is available for a yeast, e.g. the wine yeast Saccharomyces cerevisiae, to use during fermentation. Outside of the fermentable sugars glucose and fructose, nitrogen is the most important nutrient needed to carry out a successful fermentation that doesn't end prior to the intended point of dryness or sees the development of off-odors and related wine faults. To this extent winemakers will often supplement the available YAN resources with nitrogen additives such as diammonium phosphate (DAP).^[1]

However, the addition of excessive amounts of nitrogen can also create a hazard as other organisms besides beneficial wine yeast can utilize the nutrients. These include spoilage organisms such as Brettanomyces, Acetobacter and Lactic acid bacteria from the Lactobacillus and Pediococcus genera. This is why many wineries will measure the YAN after harvest and crushing using one of several methods available today including the nitrogen by o-phthaldialdehyde assay (NOPA) which requires the use of a spectrometer or the Formol titration method. Knowing the YAN in the must allows winemakers to calculate the right amount of additive needed to get through fermentation, leaving only "nutrient desert" for any spoilage organisms that come afterwards.^[2]

The amount of YAN that winemakers will see in their grape musts depends on a number of components including grape variety, rootstock, vineyard soils and viticultural practices (such as the use of fertilizers and canopy management) as well as the climate conditions of particular vintages.^[3]