Nitrogen

Nitrogen is abundant in the Earth’s atmosphere and is present in water as nitrate, nitrogen, and ammonia. Nitrogen is indispensable for plantlife and is a key factor in fertilization. Nitrogen allows the development of the vegetative growth of the plant; in particular, it contributes to lengthening of trunks and sprouts and increases the production of foliage and fruits. This is why nitrogen is one of the three main components of NPK (Nitrogen-Phosphorus-Potassium) fertilizers. However, an excess of nitrogen weakens the plants’ structure creating an unbalanced relationship between the leaves and the stalks. In addition, the plant becomes less resistant to diseases. In winemaking Yeast Assimilable Nitrogen (YAN) also known as Formol Number, is a measurement of Nitrogen in wines. Nitrogenous compounds such as ammonia are essential to the winemaking process. A sufficient concentration of nitrogen must be present in the grape juice for healthy yeast metabolism and an efficient fermentation. Low nitrogen levels can result in slow or incomplete fermentations. When nitrogen availability is too low in wine must, yeast may undergo less efficient, undesirable fermentation pathways yielding hydrogen sulfide, a compound known for its ‘rotten egg’ odor. In wastewater treatment, Total Nitrogen (TN) is regulated and can be measured by digesting a sample. Total nitrogen includes all forms of nitrogen including from nitrate, nitrite, ammonia, and organically bound nitrogen. Hanna offers the ability to measure YAN and TN. YAN can be measured by titration while TN is done photometrically with a spectrophotometer or benchtop photometer.