4:["$","div",null,{"className":"min-h-screen bg-white flex flex-col","children":[["$","div",null,{"className":"px-6 pt-6 pb-4 border-b border-gray-100","children":[["$","div",null,{"className":"flex items-center gap-1.5 text-xs text-gray-400 mb-4","children":[["$","a",null,{"href":"/","className":"hover:text-[#26a69a] transition-colors","children":"Market"}],["$","span",null,{"children":"›"}],["$","span",null,{"className":"text-gray-600","children":"Free amino nitrogen"}]]}],["$","div",null,{"className":"text-[10px] text-gray-400 uppercase tracking-widest mb-1","children":"Company Profile"}],["$","h1",null,{"className":"text-2xl font-bold text-gray-900","children":"Free amino nitrogen"}],null]}],["$","div",null,{"className":"flex-1 px-6 py-6","children":[["$","p",null,{"className":"text-sm text-gray-600 leading-relaxed mb-8","children":"In brewing and winemaking, free amino nitrogen (FAN) is a measure of the concentration of individual amino acids and small peptides 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."}],["$","div",null,{"className":"columns-1 md:columns-2 gap-10","children":[["$","div","0",{"className":"mb-8 break-inside-avoid","children":[["$","div",null,{"className":"text-xs font-semibold text-gray-400 uppercase tracking-wide mb-3 border-b border-gray-100 pb-1","children":"In winemaking"}],["$","div",null,{"className":"text-sm text-gray-600 leading-relaxed wiki-content","dangerouslySetInnerHTML":{"__html":"The amount of FAN that winemakers will see in their grape depends on a number of components including grape variety, rootstock, vineyard soils and viticultural practices (such as the use of fertilizers and canopy management) as well as the climate conditions of particular vintages. The typical wine grape will have anywhere from 22 to 1242 mg of nitrogen/liter derived from free amino acids. ==In brewing=="}}]]}],["$","div","1",{"className":"mb-8 break-inside-avoid","children":[["$","div",null,{"className":"text-xs font-semibold text-gray-400 uppercase tracking-wide mb-3 border-b border-gray-100 pb-1","children":"In brewing"}],["$","div",null,{"className":"text-sm text-gray-600 leading-relaxed wiki-content","dangerouslySetInnerHTML":{"__html":"For vigorous fermentation, a sufficient quantity of FAN must be present in the wort. An excessive concentration in the wort is not desirable however, as this may cause the production of a significant quantity of fusel alcohols, or spoilage of the finished beer by other organisms. ==References=="}}]]}]]}],["$","div",null,{"className":"mt-8 pt-4 border-t border-gray-100","children":["$","a",null,{"href":"https://en.wikipedia.org/wiki/Free%20amino%20nitrogen","target":"_blank","rel":"noopener noreferrer","className":"text-xs text-gray-400 hover:text-gray-600 transition-colors","children":"Source: Wikipedia ↗"}]}]]}],["$","div",null,{"className":"px-6 py-4 border-t border-gray-100 flex justify-between items-center","children":[["$","a",null,{"href":"/","className":"text-xs text-gray-300 italic hover:text-gray-500 transition-colors","children":"tickerdossier.com"}],"$Lf"]}]]}]