【Megazyme】Fermentable Sugars and Yeast Assimilable Nitrogen
Fermentable Sugars
The quantity of fermentable sugar released during malting and mashing relates directly to the amount of alcohol that can be produced from the wort during yeast fermentation.
The main fermentable sugars are glucose, fructose, sucrose and maltose.
Why fermentable sugar matters
Too little fermentable sugar will result in low alcohol levels and altered mouthfeel, while too much sugar in the wort may not be entirely fermented, influencing the flavour of the final beverage.
Product Code |
K-GLUC |
K-GLUHK-110A |
K-GLUHK-220A |
K-FRUGL |
K-FRGLQR |
K-SUFRG |
K-MASUG |
Yeast Assimilable Nitrogen
Yeast Assimilable Nitrogen plays an important role in feeding yeast during fermentation. Proteins in the malting grain are broken down by protease enzymes to release amino acids, ammonium ions, and smaller peptides. There are two main components in yeast assimilable nitrogen:
1. Free Amino Nitrogen (FAN), also known as ‘Primary Amino Nitrogen’, and
2. Ammonia
Both components must be measured in order to understand the YAN content.
Why YAN matters
Too little YAN will result in poor yeast growth and sluggish fermentation. This is a particular risk for brewers using adjuncts, which tend to be nitrogen-deficient compared to barley.
Conversely, too much YAN will result in beer hazes, formation of by-products which affect flavour (e.g. diacetyl and higher alcohols), and promote the growth of spoilage organisms.
Product Code |
K-PANOPA |
K-AMIAR |
Acetic Acid
Acetic acid is produced by yeasts as part of the normal fermentation process, but can be generated in larger quantities by acetobacteria during maturation, spoiling the flavour with a ‘vinegar’ note.
Product Code |
K-ACETRM |
K-ACETAK |
K-ACETGK |
K-ACET |
K-ACETAF |
At Megazyme, we understand that different laboratories have different priorities when selecting an assay format. The features of our five acetic acid options are summarised in the following table.
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