Journal of the American Society of Brewing Chemists Editor's Pick: Wort FAN
The small nitrogen-containing molecules in wort, notably the amino
acids, still hold some mysteries. In the paper "Wort FAN—Its
Characteristics and Importance during Fermentation," Graham Stewart and
his colleagues from Heriot-Watt University delve deep into the topic,
including the role of proteolytic enzymes released from yeast cells in
contributing to assimilable nitrogen by digesting peptides and
polypeptides whilst at the same time jeopardizing foam.