AMMONIACAL NITROGEN - UV Enzymatic Method (GLDH)
Reagent for the determination of ammoniacal nitrogen in wine and must
€75.00
Out of stock
Total number of tests (on automated analyzers): 400 / 1000 tests (calculated with a reaction volume of 0.250 mL/test)
Total number of tests (manual procedure): 100 / 250 tests (calculated with a reaction volume of 1.000 mL/test)
Stable Liquid Reagent (SLR)
No. 2 Reagents
Wavelength: 340 nm
End Point Time: 10 minutes
Linearity: 250 mg/L
Ammoniacal nitrogen is one of the main forms of nitrogen assimilable by yeasts. It is therefore a fundamental parameter for evaluating yeast nutrition and preventing fermentation problems.
Insufficient nitrogen may cause sluggish fermentations, stuck fermentations or the formation of undesirable compounds. Conversely, excess nitrogen may leave residues that favour microbiological instability.
Its determination is recommended:
before the start of fermentation;
during alcoholic fermentation;
in the case of abnormal fermentation kinetics;
when managing nitrogen nutrition.
Monitoring ammoniacal nitrogen makes it possible to intervene precisely, optimising fermentation and reducing the risk of defects.
