Yeast Foods and Ethyl Carbamate Formation in Wine

¹ Food Biotechnology Group, and Food Science Department, University of Saskatchewan, Saskatoon, Sask., Canada S7N 0W0
² Applied Microbiology and Food Science Department, University of Saskatchewan, Saskatoon, Sask., Canada S7N 0W0
³ Animal Pathology Laboratory, Food Production and Inspection Branch, Agriculture Canada, 116 Veterinary Rd., Saskatoon, Sask., Canada S7N 2R3.

Fermentation experiments have indicated that ethyl carbamate was not formed during fermentation, even in the presence of urea, ammonium phosphate, or amino-acid-containing yeast foods at 12 times allowable levels. Heating of end fermentation broths, however, led to ethyl carbamate formation, but only from fermentation supernatants where urea was used.