YAN and a healthy fermentation
Many winegrowers/winemakers either do not know what YAN is, or they seldom measure it. Many state: "Well I have measured it last year or the year before and it was fine". This lack of measurement is a bit puzzling to me. It seems is a bit like going to the doctor and telling him or her that "Heck Doc, you measured my blood pressure last year, why do it again?". Or a little closer to home, growers ask what to fertilize with, and when I ask them if they have taken a petiole sample lately ...the conversation tapers off abruptly. How can you know what to add if you do not know what is needed?
Here are a few publications and information pieces that explain YAN, its measurement and its implication and impact on your wine.
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