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Primary Amino Nitrogen UniTab Reagent (=PAN): A test kit for determining primary amino nitrogen compounds (NOPA) ingrape juice, fermenting wine, and other liquid samples.
Contains buffered N-Acetyl-l-cysteine (NAC) tablets, ophthaldialdehyde (OPA), and Nitrogen Standard Solution.
Each tablet is dissolved in 5 mL of deionized water, permitting the user to prepare only as much working reagent as required for daily use. This "fast blanking" method only requires working reagent (the blank reagent solution is no longer required). This procedure is based on a published method from UC Davis.
Yeast Assimilable Nitrogen compounds in juice are made up of Ammonia Nitrogen + Primary Amino Nitrogen. Typical total YAN compounds range from 40 - 560, expressed in mg Primary Amino Nitrogen mg/L. Lower limits of 35 mg/L L-Arginine and 50 - 70 mg/L Total Nitrogen (YAN) have been recommended. Scroll up, to see our Ammonia UniTab Reagent kit.
- Yeast and M-L Bacteria require available nitrogen for effective fermentation.
- Nitrogen status of must is monitored to ensure sufficient Nitrogen sources to sustain yeast and lactic bacteria fermentation. Nitrogen content of grape juice may be supplemented, e.g. with diammonium phosphate (DAP.)
- Low Ammonia Nitrogen & PAN levels have been associated with sluggish fermentation and sensory imperfections.
- Routine and excessive nitrogen supplementation should be avoided, since residual nitrogen supports the growth of unwanted wine spoilage organisms such as Brettanomyces, Lactic Acid Bacteria, Acetobacter, etc.
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