Primary Amino Nitrogen Assay Kit (PANOPA) 

The Primary Amino Nitrogen (PANOPA) Assay Kit is suitable for the measurement and analysis of primary amino nitrogen in grape juice/must and wine.

Suitable for manual, auto-analyser and microplate formats.

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Product Code
Content/size
Stock
Price
Qty
K-PANOPA
100 assays (manual) / 1000 assays (microplate)
/ 1100 assays (auto-analyser)
$162.00

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UV-method for the determination of Primary Amino Nitrogen in
grape juice, must, wine and other materials

Principle:
                                                                               (room temperature)
(1) Amino nitrogen + N-acetyl-L-cysteine + o-phthaldialdehyde →
                                                                               isoindole derivative

Kit size:                             * 100 assays (manual) / 1000 (microplate)
                                          / 1100 (autoanalyser)

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

Method:                            Spectrophotometric at 340 nm
Reaction time:                  ~ 15 min
Detection limit:                 2.59 mg N/L
Application examples:
Grape juice, must, wine and other materials
Method recognition:        Novel method

Advantages

  • Simple format (absorbances read at 340 nm)
     
  • 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
     
  • Suitable for manual, microplate and auto-analyser formats

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

Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.

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

Charnock, S. J., McCleary, B. V., Daverede, C. & Gallant, P. (2006). Reveue des Oenologues, 120, 1-5.

Fermentation of stalk juices from different Nigerian sorghum cultivars to ethanol.

Nasidi, M., Agu, R., Yusuf Deeni, Y. & Walker, G. (2013). Bioethanol, 1(1), 20-27.

Sensor combination and chemometric variable selection for online monitoring of Streptomyces coelicolor fed-batch cultivations.

Ödman, P., Johansen, C. L., Olsson, L., Gernaey, K. V. & Lantz, A. E. (2010). Applied Microbiology and Biotechnology, 86(6), 1745-1759.

Analysis of protein and total usable nitrogen in beer and wine using a microwell ninhydrin assay.

Abernathy, D. G., Spedding, G. & Starcher, B. (2009). Journal of the Institute of Brewing, 115(2), 122-127.

Gene delivery using dendrimer-entrapped gold nanoparticles as nonviral vectors.

Shan, Y., Luo, T., Peng, C., Sheng, R., Cao, A., Cao, X., Shen, M., Guo, R., Tomas, H. & Shi, X. (2012). Biomaterials, 33(10), 3025-3035.

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.

Dendrimer-entrapped gold nanoparticles modified with folic acid for targeted gene delivery applications.

Xiao, T., Hou, W., Cao, X., Wen, S., Shen, M. & Shi, X. (2013). Biomaterials Science, 1(11), 1172-1180.

Growth and lipid production of Umbelopsis isabellina on a solid substrate—Mechanistic modeling and validation.

Meeuwse, P., Klok, A. J., Haemers, S., Tramper, J. & Rinzema, A. (2012). Process Biochemistry, 47(8), 1228-1242.

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.

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

Keyzers, R. A. & Boss, P. K. (2009). Journal of Agricultural and Food Chemistry, 58(2), 1153-1164.
The training video below demonstrates some general principles of wine analysis.

To choose a chapter, play the video and select the required chapter from the options on the video display.

Chapter 1: Introduction
Chapter 2: MegaQuant Assay Format
Chapter 3: Manual Format – Recording Spectrophotometer
Chapter 4: Manual Format –Non Recording Spectrophotometer
Chapter 5: Autoanalyser Format
Chapter 6: Liquid Ready Reagents
Chapter 7: Sample Preparation/PVPP Treatment

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.

FAQs