As a wine-grape grower, yeast assimilable nitrogen (YAN) is an important factor to measure in your grapes and wine. On today’s episode, Professor and Enologist Dr. Anna Katharine Mansfield joins us to share her expertise on the role of yeast assimilable nitrogen (YAN) and nitrogen in wine quality and fermentation.
Her work and focus on sensory science and flavor chemistry for wine production brings a unique perspective as we discuss all things YAN: what it is, why it’s important, and how to measure it. Most people measure sugar, pH, and titratable acidity, but many skip measuring YAN, although a Cornell study has proven that more people prefer wine that was produced from grapes containing adequate YAN levels in the grapes at harvest.
Listen in to learn all about this often overlooked yet important measurement.
In this episode, you will hear:
- What yeast assimilable nitrogen (YAN) is and why it’s important in grape growing.
- The role of nitrogen in the fermentation process and its potential to affect the wine’s characteristics.
- The effect of amino acids converted during fermentation on the varietal characteristics of the wine.
- The problem with having too much YAN for the fermentation..
- The most common grower missteps related to YAN levels that can occur before harvest and how to avoid them.
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Read more about how foliar urea nitrogen sprays can help increase YAN as mentioned in the episode:
- Improving Management Options for YAN in the Vineyard and Winery – Cornell University
- Fertilize or Supplement: The Impact of Nitrogen on Vine Productivity and Wine Sensory Properties in Chardonnay – American American Journal of Enology and Viticulture
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If you have questions about today’s episode or other grape-growing questions, use the Ask Fritz button at VineyardUndergroundPodcast.com.
Dr. Anna Katharine Mansfield is a leading expert in enology and sensory science. She currently works as an associate professor of enology at the Cornell Craft Beverage Institute (CCBI) in New York state.