Abstract
Malolactic fermentation of a Chardonnay wine with five different strains of lactic acid bacteria (Leuconostoc oenos) showed no detectable amounts (< 10 µg/L) of ethyl carbamate. Heating of these wine samples, however, produced around 100µg/L of ethyl carbamate. Control samples which had not undergone malolactic fermentation contained, after heating, amounts of ethyl carbamate similar to the malolactic-fermented samples. Removal of the yeast by sterile microfiltration did not affect the ethyl carbamate formation during heating.
- Received September 1988.
- Copyright 1989 by the American Society for Enology and Viticulture
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