PT - JOURNAL ARTICLE AU - I. M. Tegmo-Larsson AU - T. D. Spittler AU - S. B. Rogriguez TI - Effect of Malolactic Fermentation on Ethyl Carbamate Formation in Chardonnay Wine AID - 10.5344/ajev.1989.40.2.106 DP - 1989 Jan 01 TA - American Journal of Enology and Viticulture PG - 106--108 VI - 40 IP - 2 4099 - http://www.ajevonline.org/content/40/2/106.short 4100 - http://www.ajevonline.org/content/40/2/106.full SO - Am J Enol Vitic.1989 Jan 01; 40 AB - 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.