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Am. J. Enol. Vitic. 41:4:350-354 (1990)
Copyright © 1990 by the American Society for Enology and Viticulture.
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Application of Acid Urease to Reduction of Urea in Commercial Wines

S. Fujinawa 1, G. Burns 2, and Pete De La Teja 3

1 Food Research Laboratories, Takeda Chemical Industries, Ltd., Juso-Honmachi, Yodogawa-Ku, Osaka, Japan
2 E T S Laboratories, 1204 Church Street, St. Helena, California, 94574
3 Takeda U.S.A., Inc., 8 Corporate Drive, Orangeburg, New York, 10962

An acid urease was applied to the reduction of naturally occurring and added urea in sixty seven different bottled U.S. table and dessert wines purchased at random from the marketplace. The urease evaluated was found to be effective in reducing urea levels to less than half of their initial values in 53 of 59 table wines and three of eight dessert wines.

Key words: acid urease, ethyl carbamate, urea

Submitted on September 21, 1989






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