Pink Boots Virtual Conference - Vegetables vs Dessert: A Tale of Yeast Nitrogen Sources

Nitrogen is crucial for yeast health and fermentation, but is often underappreciated in winemaking and adjunct brewing. This session will thoroughly examine the types and sources of nitrogen—both organic (amino acids, peptides, proteins) and inorganic (nitrates, ammonia)—their effectiveness as nutrients, and their impact on yeast performance. Attendees will learn how to manage nitrogen levels to enhance yeast function and achieve better fermentation results. 

This talk has something for beginners and advanced fermenters alike.

Key Takeaways:

1. The critical role of YAN in energy, protein synthesis, metabolism, flavor development, and spoilage.

2. The efficiency of different nitrogen sources, highlighting the advantages and limitations of ammonia vs amino acids.

3. Practical strategies for assessing and adjusting YAN levels throughout fermentation to optimize yeast health and fermentation results.