Determining Free Amino Nitrogen; Bentonite Fining Trials
May 2002 Issue of Wine Business Monthly
Yeast need assimilable nitrogen in order to ferment cleanly. Assimilable nitrogen, in turn, is the total of the free amino and ammonium nitrogen in the must (crushed grapes/juice). Despite being the most abundant amino acid in most grapes, proline is not considered 'assimilable' because Saccharomyces cerevisiae cannot utilize proline in the anaerobic conditions necessary for fermentation (Ethanol is a byproduct of the anaerobic metabolic pathway in S. cerevisiae). It is generally accepted that i...
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