Yeast Assimilable Nitrogen (YAN)

What is Yeast Assimilable Nitrogen (YAN)?


Yeast Assimilable Nitrogen (YAN) is made up of two main sources, Primary Amino Nitrogen (NOPA) and Ammonia. Primary Amino Nitrogen (NOPA) is a measure of the concentration of individual amino acids and small peptides which can be utilized by yeast for cell growth. Together with ammonia, NOPA makes up the measurement of YAN and can be measured prior to fermentation.

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YAN

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POA

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Why test for Yeast Assimilable Nitrogen (YAN) in Wine?


As nitrogen is the limiting element in the growth of yeast cells it is important to measure the concentration of Yeast Assimilable Nitrogen (YAN). Limitation of YAN has been identified as the main cause of ‘stuck’ fermentation, while high levels in the presence of ethanol can lead to formation of potential carcinogens especially where levels of L-arginine are present. The addition of nutrient supplements to grape juice prior to / during fermentation can now be quantified accurately in terms of YAN by using both Randox Food Diagnostics Primary Amino Nitrogen (NOPA) and ammonia kit combined.

Sensitivity

  • Ammonia - Sensitive to 1mg/L
    NOPA - Sensitive to 5.1 mg N/l

Linearity

  • Ammonia - Linear to 20mg/L
    NOPA - Linear to 500mg N/l

Standards Supplied

  • Linearity and Sensitivity to be confirmed on the RX monaco

Using YAN on RX monaco

  • RX monaco Linearity and Sensitivity to be confirmed

IFU Download
See Ammonia & NOPA

 

 

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