Amino Acid | Test kit for Spectrophotometer

During fermentation of grape juice, yeasts require nitrogen as a nutrient, with a portion provided by primary amino acids. This test kit is suitable for measuring the primary amino acid nitrogen content in grape juice and non-fermenting must.

The Yeast Available Nitrogen (YAN) content of the juice can be determined by adding this PAAN content to the Ammonia Nitrogen (AN) content.

Analytical Principle

The Vintessential™ Amino Acid test kit provides a rapid method for determining primary amino nitrogen concentrations in grape juice, must and wine samples.

Primary amino acids react with ortho-phthaldialdehyde (OPA) and N-acetyl-L-cysteine (NAC) to form a coloured isoindole complex. The intensity of the colour produced is measured spectrophotometrically and is directly proportional to the concentration of primary amino nitrogen present in the sample.

This assay is commonly used to assess yeast assimilable nitrogen (YAN) and support fermentation management decisions.

Key Parameters

Analyte: Primary Amino Nitrogen (PAN)

Measurement Wavelength: 335 nm

Detection Method: OPA/NAC Colourimetric Analysis

Sample Type: Grape Juice, Must and Wine

Operating Temperature: 20–25°C

Final Volume in Cuvette: 3.05 mL

Blank / Zero Setting: Against air without a cuvette in the light path

Suitable Applications

• Yeast Assimilable Nitrogen (YAN) determination
• Fermentation nutrient management
• Grape maturity assessment
• Juice and must analysis
• Fermentation monitoring
• Wine laboratory quality control

Resources

Instructions:
4A110 Primary Amino Acid Nitrogen 30

Material Safety Data Sheets:

PAAN Vial 1 (Buffer)
PAAN Vial 2 (NAC)
PAAN Vial 3 (OPA)
PAAN Vial 4 (Standard)