Free amino nitrogen
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In brewing and winemaking, free amino nitrogen (FAN) is a measure of the concentration of individual amino acids and small peptides (one to three units) which can be utilized by beer and wine yeast for cell growth and proliferation. Together with ammonia, FAN makes up the measurement of yeast assimilable nitrogen that can be measured prior to the start of fermentation.[1]
The exact components of FAN will vary from the composition of the wort or grape must. In wine, all 21 amino acids can be found in trace amounts with arginine, proline and glutamine being the most abundant. However, as Saccharomyces cerevisiae, the primary yeast for both beer and wine, can not utilize proline in the anaerobic conditions of ethanol fermentation it is not included in FAN (and subsequently YAN) calculations.[1]