L-Arginine/Urea/Ammonia Assay Kit

The L-Arginine/Urea/Ammonia test kit is specific and a rapid measurement and analysis of L-arginine, urea and ammonia in grape juice/must and wine.

Extended cofactors stability. Dissolved cofactors stable for > 1 year at 4oC.

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Product Code
50 Assays per kit

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UV-method for the determination of L-Arginine, Urea and Ammonia
in grape juice, must and wine


(1) L-Arginine + H2O → urea + ornithine

(2) Urea + H2O → 2 NH3 + CO2

                                (microbial glutamate dehydrogenase)
(3) 2-Oxoglutarate + NADPH + NH4+ → L-glutamic acid + NADP+ + 

Kit size:    50 assays

The number of manual tests per kit can be doubled if all volumes are halved. 
This can be readily accommodated using the MegaQuantTM 
Spectrophotometer (D-MQWAVE).

Method:                              Spectrophotometric at 340 nm
Reaction time:                   ~ 20 min [ammonia (2 min), urea (6 min),
                                           L-arginine (7 min)] Detection limit:                  0.07 mg/L (ammonia)
                                            0.13 mg/L (urea)
                                            0.37 mg/L (L-arginine)
Application examples:
Grape juice, wine must, wine and other materials (e.g. biological
cultures, samples, etc.)
Method recognition:          Improved method


  • Improved assay format
  • Very rapid reactions due to use of uninhibited glutamate dehydrogenase
  • All enzymes supplied as stabilised suspensions
  • Very competitive price (cost per test)
  • All reagents stable for > 2 years after preparation
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
  • Standard included
  • Extended cofactors stability

Grape and wine analysis: Oenologists to exploit advanced test kits.

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Megazyme “advanced” wine test kits general characteristics and validation.

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Regulatory role of nitric oxide in the reduced survival of erythrocytes in visceral leishmaniasis.

Chowdhury, K. D., Sen, G. & Biswas, T. (2010). Biochimica et Biophysica Acta (BBA)-General Subjects, 1800(9), 964-976.

Changes in the volatile compound production of fermentations made from musts with increasing grape content.

Keyzers, R. A. & Boss, P. K. (2010). Journal of Agricultural and Food Chemistry, 58(2), 1153-1164.

The determination of urea in wine – a review.

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Grape contribution to wine aroma: production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must.

Dennis, E. G., Keyzers, R. A., Kalua, C. M., Maffei, S. M., Nicholson, E. L. & Boss, P. K. (2012). Journal of Agricultural and Food Chemistry, 60(10), 2638-2646.

Stabilized and Immobilized Bacillus subtilis Arginase for the Biobased Production of Nitrogen‐Containing Chemicals.

Könst, P. M., Turras, P. M. C. C. D., Franssen, M. C. R., Scott, E. L. & Sanders, J. P. M. (2010). Advanced Synthesis & Catalysis, 352(9), 1493-1502.

Genome-wide fitness profiles reveal a requirement for autophagy during yeast fermentation.

Piggott, N., Cook, M. A., Tyers, M. & Measday, V. (2011). G3: Genes, Genomes, Genetics, 1(5), 353-367.

Sauvignon blanc metabolomics: grape juice metabolites affecting the development of varietal thiols and other aroma compounds in wines.

Pinu, F. R., Edwards, P. J. B., Jouanneau, S., Kilmartin, P. A., Gardner, R. C. & Villas-Boas, S. G. (2014). Metabolomics, 10(4), 556-573.

Biguanide related compounds in traditional antidiabetic functional foods.

Perla, V. & Jayanty, S. S. (2013). Food Chemistry, 138(2-3), 1574-1580.

In vitro removal of ochratoxin A by two strains of Saccharomyces cerevisiae and their performances under fermentative and stressing conditions.

Petruzzi, L., Bevilacqua, A., Baiano, A., Beneduce, L., Corbo, M. R. & Sinigaglia, M. (2014). Journal of Applied Microbiology, 116(1), 60-70.

Viable and culturable populations of Saccharomyces cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris (synonym Candida zemplinina) during Barbera must fermentation.

Wang, C., Esteve-Zarzoso, B., Cocolin, L., Mas, A. & Rantsiou, K. (2015). Food Research International, 78, 195-200.

Kinetic characterization of arginase from Saccharomyces cerevisiae during alcoholic fermentation at different temperatures.

Benucci, I., Fiorelli, V., Lombardelli, C., Liburdi, K. & Esti, M. (2017). LWT-Food Science and Technology, 82, 268-273.

The impact of postharvest ultra-violet light irradiation on the thiol content of Sauvignon blanc grapes.

Parish-Virtue, K., Herbst-Johnstone, M., Bouda, F. & Fedrizzi, B. (2019). Food Chemistry, 271, 747-752.

Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae.

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Below you will find a link to our dedicated frequently asked questions section. Within this section you will find common questions and answers on a range of topics about the product.