AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 39:3:243-249 (1988)
Copyright © 1988 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Ough, C. S.
Right arrow Articles by Mooney, L. A.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Ough, C. S.
Right arrow Articles by Mooney, L. A.
Agricola
Right arrow Articles by Ough, C. S.
Right arrow Articles by Mooney, L. A.

Formation of Ethyl Carbamate Precursors During Grape Juice (Chardonnay) Fermentation. I. Addition of Amino Acids, Urea, and Ammonia: Effects of Fortification on Intracellular and Extracellular Precursors

C. S. Ough 1, E. A. Crowell 1, and L. A. Mooney 1

1 Department of Viticulture and Enology, University of California, Davis, CA 95616-5270

Investigations into the possible precursors for ethyl carbamate with a Chardonnay juice with various additions and treatments indicate significant amounts of precursor can be accounted for by the breakdown of the arginine to form ornithine and urea. This is further substantiated by increases in ornithine, glutamic acid + asparagine, and proline. While it is recognized that citrulline and carbamyl phosphate are also possible reactants, these seemed not to be a significant consideration in these particular experiments. Approximately 40% to 50% of ethyl carbamate precursors could be accounted for by "estimates" of urea at the end of fermentation. In addition to the presence of arginine, it seems that an imbalance in the amino acids and ammonia composition of the juice is required for increased ethyl carbamate precursor formation. The fortification of juice during fermentation changes the amount of ethyl carbamate precursors. Alcohol additions cause a greater percent conversion in the early to middle stages of fermentation when fortification occurs in the presence of yeast than when the yeast is removed. At the latter stages, much less difference occurs. Saccharomyces bayanus (California champagne) produced significantly less ethyl carbamate precursors than did S. cerevisiae (Montrachet) in these experiments.

Key words: ethyl carbamate, urethane, arginine, urea

Submitted on October 27, 1987




This article has been cited by other articles:


Home page
 Am. J. Enol. Vitic.Home page
J. Coulon, J. I. Husnik, D. L. Inglis, G. K. van der Merwe, A. Lonvaud, D. J. Erasmus, and H. J.J. van Vuuren
Metabolic Engineering of Saccharomyces cerevisiae to Minimize the Production of Ethyl Carbamate in Wine
Am. J. Enol. Vitic., June 1, 2006; 57(2): 113 - 124.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1988 by the American Society for Enology and Viticulture.