Determination of Yeast Assimilable Nitrogen (YAN) In Wine by Formol Titration

This application note describes the process for determining yeast assimilable nitrogen (YAN) in di-ammonium hydrogen phosphate (DAP) and wine using formol titration with NaOH as a titrant.

By downloading this application package, you will receive a PDF of the application note as well as the required data for the LabX™ titration software method.

What Is YAN?

YAN stands for yeast assimilable nitrogen, which refers to the nitrogen sources in grape juice that yeast can use during fermentation. This includes ammonium ions and certain alpha-amino acids. Monitoring YAN levels is important for optimal fermentation in winemaking.

Why Quantify YAN?

Quantifying YAN is important in winemaking as it helps monitor and optimize fermentation activity. Proper YAN levels promote yeast growth, metabolism, and fermentation activity, leading to complete and efficient fermentation. Inadequate YAN levels can result in slow or incomplete fermentation, while excessive levels can cause wine spoilage. Therefore, quantifying YAN helps winemakers make informed decisions about nitrogen content during the wine-making process..

How to Quantify YAN?

YAN can be quantified through formol titration using our titration excellence systems, specialized titration sensors DGi114-SC, and sodium hydroxide (NaOH) as titrant. This method involves adding formalin into the sample and titrating it with NaOH. The excess of NaOH is used to determine the concentration of YAN.