Yeast assimilable nitrogen, is the total amount of nitrogen that is metabolically available to yeast during fermentation.
Otherwise known as YAN, yeast assimilable nitrogen is the combination of ammonia and free amino acids. Winemakers use the YAN value to determine if and how much nitrogen supplementation is required for a successful fermentation.
YAN deficiency creates a higher risk of incomplete fermentation and higher stress levels that will likely lead to the production of undesirable odors and flavors. Nitrogen is considered the most limiting factor during fermentation. Yeast must overcome several issues when faced with a lack of YAN.
The minimum amount of YAN required for a successful fermentation of normal table wine, considered juice/must with a starting brix of 21°, is 140 mg/L. Many wine scientists and winemakers (including myself) contend that this is far too low and highly likely to lead to an unsuccessful fermentation.
Nitrogen
Phenols
Nutrients
Successful Fermentation
Since yeast uptake assimilable nitrogen rather quickly after the onset of fermentation, YAN needs to be measure prior to inoculation. YAN is the combination of the concentration of ammonia ions and the concentration of free amino acids (determined via two separate lab analyses). If the YAN level is found deficient for successful fermentation, the juice/must needs to be supplemented with additional nitrogen.
Yeast uptake different assimilable nitrogen sources preferentially during fermentation.
Ammonia
Diammonium phosphate (DAP) is the standard nitrogen supplement. Most proprietary blends of fermentation nutrients provide some amount of nitrogen, but usually not more than 4-5 ppm. DAP provides approximately one-fourth of its weight in assimilable nitrogen (to be extact, 100 ppm of DAP will provide 22.5 ppm of assimilable nitrogen). Using the chart above, determine the YAN deficiency in your juice/must and calculate the addition required.
Timing is important when planning nitrogen supplementation.
When possible, I like to complete both DAP and fermentation nutrient additions following on a basic schedule. The main goal is providing yeast with a steadier nitrogen supply throughout feremntation, while leaving some room for a later addition if undesirable odor/flavor appears.
Plenty of winemakers, including myself, have had success not following such schedules. It is not uncommon to add nitrogen to juice/must with just 5° brix remaining in hopes of reviving a troublesome ferment, or to add large amounts of YAN before transferring to ferment in barrels. Rules in winemaking are often broken.
Too much of a good thing can pose problems, and it does with YAN. As mentioned above, yeast preferentially uptake ammonia and will synthesize virtually no other amino acids until no ammonia remains.more than one problem.