RT Journal Article SR Electronic T1 Factors Contributing to Urea Formation in Commercially Fermented Wines JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 68 OP 73 DO 10.5344/ajev.1990.41.1.68 VO 41 IS 1 A1 C. S. Ough A1 D. Stevens A1 T. Sendovski A1 Z. Huang A1 D. An YR 1990 UL http://www.ajevonline.org/content/41/1/68.abstract 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.