Abstract
Juices and corresponding wines from 22 different wineries were obtained and analyzed. The results of over 400 data pairs showed that yeast strain and α-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 α-amino nitrogen concentration in white wines. Other yeast strains showed an α-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.
- Received June 1989.
- Copyright 1990 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.