Comparison of some methods for the determination of rapidly assimilable nitrogen
Comparison of some methods for the determination of rapidly assimilable nitrogen
Cavaglioni, A.; Ferrari, S.
Vignevini 29(11): 119-123
2002
Four widely used methods of determining the assimilable nitrogen content of wine musts were compared (formol titration at pH values of 7.0, 8.0 and 8.5, and the ASBC ninhydrin method). Musts containing different amounts of N from different sources (threonine, arginine, ammonium chloride, proline) were analysed. Results indicated that the formol titration at pH 8.0 was the most accurate and most reproducible. It also showed little sensitivity to addition of proline.