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Am. J. Enol. Vitic. 41:1:68-73 (1990)
Copyright © 1990 by the American Society for Enology and Viticulture.
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Factors Contributing to Urea Formation in Commercially Fermented Wines

C. S. Ough 1, D. Stevens 1, T. Sendovski 1, Z. Huang 1, and D. An 1

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

Juices and corresponding wines from 22 different wineries were obtained and analyzed. The results of over 400 data pairs showed that yeast strain and agr-amino nitrogen content of the juices were the major controlling factors for urea accumulation. Prise de Mousse yeast from two sources was superior to all other yeast strains surveyed for minimizing urea formation, as they showed excellent independence from agr-amino nitrogen concentration in white wines. Other yeast strains showed an agr-amino nitrogen concentration dependence for the formation of urea. Red wines, especially those cultivars with high amounts of proline, were generally uniformly low in urea formation regardless of yeast strain. Urea concentration in the unheated wines correlated with ethyl carbamate in the heated wines.

Key words: urea, yeast strain, agr-amino nitrogen

Submitted on June 19, 1989




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[Abstract] [Full Text] [PDF]


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Copyright © 1990 by the American Society for Enology and Viticulture.