Why test for Ammonia?
Before fermentation can begin the status of the raw material must be evaluated to see if supplementation is required. This includes the estimation of yeast available nitrogen (YAN) a vital component required in fermentation. If levels of YAN are too low this can result in sluggish or stuck fermentation compromising the quality of the product. The most important inorganic source of YAN is ammonia, testing for ammonia ions is an important way of monitoring nitrogen levels and the fermentation process.
|Cost effective test kits with standard included||Lyophilised kit format for increased stability||Shelf life of two years from date of manufacture ensures minimal wastage|
- MSDS sheet
- Kit insert
- Calculation Spreadsheet
- Instrument specific protocols on request for automated analysers - Request »
Testing for Ammonia
We can offer an accurate and precise test kit for measuring ammonia and the determination of YAN. Yeast rapidly depletes free ammonia present in musts and wines as a readily available nitrogen source. This level of ammonia should be monitored throughout the fermentation process to guarantee a high quality product. The assay incorporates a highly sensitive and straightforward reaction that provides results rapidly in just 10-12 minutes.
The following reaction principle makes up the basis of the assay.
Ammonia combines with α-oxoglutarate and NADH in the presence of glutamate dehydrogenase (GLDH) to yield glutamate and NAD+. The corresponding decrease in absorbance at 340 nm is proportional to the samples ammonia concentration. This product is currently supplied to the wine/beverage and food producers globally.