Table 5

Reduction of EC (μg/L) in Chardonnay wine produced by wine yeast strains 522, 522^DUR1,2, 522^DUR3, and 522^DUR1,2/DUR3 from unfiltered Chardonnay must supplemented with 200 mg/L urea. Triplicate fermentations were incubated to completion (~300 hr) at 20°C.