Free alpha amino nitrogen (FAN), which is the nitrogenous compound in must that is metabolically available to yeast aids fermenting wine to completion.
The level of nitrogen, present as free amino nitrogen (FAN) in the wine samples is quite low (0.
1) is much lower than that of the free metal ion indicating Glutamic acid may bind the metal ion in a tridentate manner, through the amino nitrogen
and two carboxylato oxygen atoms.
The EBC-ninhydrin method for determination of free alpha amino nitrogen
The diamine is the nucleophilic reagent, the larger the charge density of the amino nitrogen
the quicker of the reaction rate, and the reactivity of diamine is larger [27, 28].
Faster ethanol fermentation rates and yield for corn, milo or wheat based substrates as compared with fermentations without acid fungal protease * Increased essential yeast nutrients in the form of amino acids, peptides and free amino nitrogen
* Hydrolyzes protein matrices in the corn kernel that bind the various fractions thereby enabling the hydrolysis of the "hard" to hydrolyze starch * Effective at a pH of 3.
P-9: The Importance of Free Amino Nitrogen
in Wort and Beer
in the blood was measured according to the Uzbeckova method as modified by Chulkova.
The optimized geometry is planar except for pyramidalization of the amino nitrogen
This is consistent with the fact that hydrobromide counterions in poly(L-lysine) severely decrease the basicity of the sidechain, rendering the amino nitrogen
as an unlikely bonding site for metal ions.