Why is testing for NOPA important in wine making?


Primary Amino Nitrogen (NOPA) is one of the two main sources of nitrogen for yeast. It 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, primary amino nitrogen makes up the measurement of YAN and can be measured prior to fermentation.

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 NOPA and ammonia kit combined.

Randox Food Diagnostics offer multiple tests for wine analysis including Primary Amino Nitrogen on both the RX misano and the RX monaco.


Primary Amino Nitrogen 


MethodNo. of TestsCatalogue No.SensitivityLinearity
RX misano125NO34954.60 mg N/I500.00 mg N/I
RX monaco290NO836510.00 mg N/I500.00 mg N/I


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