PT - JOURNAL ARTICLE AU - C. S. Ough AU - D. Stevens AU - T. Sendovski AU - Z. Huang AU - D. An TI - Factors Contributing to Urea Formation in Commercially Fermented Wines AID - 10.5344/ajev.1990.41.1.68 DP - 1990 Jan 01 TA - American Journal of Enology and Viticulture PG - 68--73 VI - 41 IP - 1 4099 - http://www.ajevonline.org/content/41/1/68.short 4100 - http://www.ajevonline.org/content/41/1/68.full SO - Am J Enol Vitic.1990 Jan 01; 41 AB - 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.