Primary Amino Nitrogen Assay Kit (PANOPA)

Primary Amino Nitrogen Assay Kit (PANOPA)

Catalog Number:
CMK1462227MEG
Mfr. No.:
K-PANOPA
Price:
$366
  • Size:
    100 assays (manual)/1000 assays (microplate)/1100 assays (auto-analyser)
    Quantity:
    Add to Cart:
      • Overview
        • The Primary Amino Nitrogen (PANOPA) Assay Kit is suitable for the measurement and analysis of primary amino nitrogen in grape juice/must and wine.
          Note for Content: 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).

          Please contact us at for specific academic pricing.

      • Properties
        • Details
          Limit of Detection: 2.59mg N/L
          Storage
          Short term stability: 2-8°C
          Long term stability: See individual component labels
          Stability
          > 2 years under recommended storage conditions

          * For research use only.

      • Applications
        • Application Description
          Grape juice, must, wine and other materials.
      • Reference
        • 1.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.
          2.Grape and wine analysis: Oenologists to exploit advanced test kits. Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.
          3.Agaricus bisporus chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine. Mederios, J., Xu, S., Pickering, G. & Kemp, B. (2023). Oeno One, 57(3), 255-268.
          4.Sequential inoculation of flocculent Torulaspora delbrueckii with Saccharomyces cerevisiae increases color density of Pinot Noir wines. McCullough, K. S., Yang, Y., Lindsay, M. A., Culley, N. & Deed, R. C. (2023). Yeast, 40(10), 493-505.
          5.Fruitlet thinning improves juice quality in seven high-tannin cider cultivars. Zakalik, D. L., Brown, M. G. & Peck, G. M. (2023). HortScience, 58(10), 1119-1128.
          6.The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines. Pinu, F. R., Stuart, L., Topal, T., Albright, A., Martin, D. & Grose, C. (2023). Fermentation, 9(8), 759.
          7.Unravelling copper effect on the production of varietal thiols during Colombard and Gros Manseng grape juices fermentation by Saccharomyces cerevisiae. Dournes, G., Dufourcq, T., Suc, L., Roland, A. & Mouret, J. R. (2023). Frontiers in Microbiology, 14, 1101110.
          8.Impact of Steam Extraction and Maceration Duration on Wines from Frozen ‘Frontenac’Must. Svyantek, A., Wang, Z. & Hatterman-Valenti, H. (2023). Fermentation, 9(4), 317.
          9.Dual-responsive core-shell tecto dendrimers enable efficient gene editing of cancer cells to boost immune checkpoint blockade therapy. Liu, J., Li, G., Guo, H., Ni, C., Gao, Y., Cao, X., Xia, J., Shi, X. & Guo, R. (2023). ACS Applied Materials & Interfaces, 15(10), 12809-12821.
          10.Scheffersomyces stipitis ability to valorize different residual biomasses for vitamin B9 production. Mastella, L., Senatore, V., Beltrani, T. & Branduardi, P. (2022). Microbial Biotechnology.
          11.Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts. Patrignani, F., Siesto, G., Gottardi, D., Vigentini, I., Toffanin, A., Englezos, V., et al. (2022). Beverages, 8(4), 59.
          12.Development and Analysis of an intensified batch-fed wine fermentation process. Miller, K. V., Arefaine, E., Arikal, A., Cantu, A., Cauduro Girardello, R., Oberholster, A., Heymann, H. & Block, D. E. (2022). Fermentation, 8(6), 268.
          13.Volatile Profile Survey of Five Apple Varieties Grown in Southwest Colorado from Juice to Finished, Dry-Hopped Cider. Hinkley, J. L., Bingman, M. T., Lee, J. S., Bradley, C. P. & Cole, C. A. (2021). Journal of the American Society of Brewing Chemists, 1-10.
          14.Exploring the influence of grape tissues on the concentration of wine volatile compounds. Blackford, C. L., Trengove, R. D. & Boss, P. K. (2021). Australian Journal of Grape and Wine Research, In Press.
          15.Aroma and Sensory Profiles of Sauvignon Blanc Wines from Commercially Produced Free Run and Pressed Juices. Parish-Virtue, K., Herbst-Johnstone, M., Bouda, F., Fedrizzi, B., Deed, R. C. & Kilmartin, P. A. (2021). Beverages, 7(2), 29.

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