Ethyl carbamate (EC) is a genotoxic compound in vitro and in vivo, it binds covalently to
DNA and is an animal carcinogen. Today, EC is mainly found as a natural trace constituent …

Biologists use a system of identification based on the degree of physical and physiological
similarity between organisms known as taxonomy. Early attempts at classifi cation involved …

The main factors affecting grape quality are vineyard location and the natural environment,
which are the subjects covered by this book, and management within the vineyard, which is …

The undesirable effects of some hazardous compounds involved in the different steps of the
winemaking process may pose health risks to consumers; hence, the importance of …

Low levels of yeast assimilable nitrogenous compounds (YANC) in grape juice have been
associated with sluggish or stuck fermentations. In contrast, excessive levels may lead to the …

The role of copper (II) species in the oxidation of inorganic cyanide to cyanate and in the
conversion of cyanate or urea into ethyl carbamate was investigated. The oxidation process …

A two year storage study determined the effect of time and temperature on the formation of
ethyl carbamate from the reaction of ethanol with urea and with citrulline. Under fairly normal …

Samples of various commercially processed juices were fermented under controlled
conditions to determine variations in amino acid uptake (or excretion) during growth and …

On the basis of the similar fluorescence of ethyl carbamate (EC) and urea derivatives, a high-
performance liquid chromatography method coupled with fluorescence detection was …

Nitrogen is involved in the winemaking process from grapevine growth to wine fermentation,
and its precise utilization in vineyards can regulate grape and wine quality. Foliar nitrogen …