PT - JOURNAL ARTICLE AU - C. S. Ough AU - G. Trioli TI - Urea Removal from Wine by an Acid Urease AID - 10.5344/ajev.1988.39.4.303 DP - 1988 Jan 01 TA - American Journal of Enology and Viticulture PG - 303--307 VI - 39 IP - 4 4099 - http://www.ajevonline.org/content/39/4/303.short 4100 - http://www.ajevonline.org/content/39/4/303.full SO - Am J Enol Vitic.1988 Jan 01; 39 AB - Urea, the main precursor for ethyl carbamate formation, is present naturally in certain wines. Treatment of these wines with a preparation of killed cells containing an acid urease will remove the major potential source of ethyl carbamate. The action of the enzyme is fairly rapid. The cells can be reused a number of times with little loss in activity. A number of different wines were tested. Variability of the response to the enzyme action was due to pH. In the range of wine pHs, it is most effective at higher pHs. In certain wines some inhibition was noted beyond the pH effect. Methods of use are suggested.